Bhakimlo ko Chuk — Himalayan Sumac Berry Extract

Bhakimlo ko Chuk — Sumac Berry Sour

Bhakimlo is a local name used for a sumac berry associated with the Himalayan hills, and it is known for its sharp, citrusy tartness. “Chuk” is the traditional sour preserve or extract prepared from these berries — it has long been used as a regional souring ingredient in place of lemon or tamarind in Eastern Himalayan cooking.

Character

• Bright, tangy and fruity-sour flavour.
• Concentrated, so a small amount goes a long way.
• A traditional regional souring agent.

How to use

Used in chutneys, dressings and warm drinks, or wherever a sharp sour note is wanted.

Storage

Keep tightly closed and follow the label’s storage and best-before advice.

Note

For the berry source, how your extract is made, the net volume and the best-before date, please refer to the label or message us.

Want to know more? Read our journal story: Bhakimlo ko Chuk: The Traditional Mountain Sour.