Sea Buckthorn Dry Berries

These are whole sea buckthorn berries from the Himalayas, simply dried. Nothing is coated, sweetened or added, so what you taste is the berry: sharp, sour and citrusy, with a slightly bitter finish from the small seed inside.

Sea buckthorn grows on hardy, thorny shrubs in the cold deserts of Ladakh, Lahaul and Spiti, where it is known in parts of Himachal as *chharma*. The berries are picked in autumn when they turn deep orange.

Ways to enjoy dried sea buckthorn berries

• As a snack: a few at a time, like dried cranberries but much more tart.
• In trail mix: with almonds, walnuts, pumpkin seeds and a few dates to balance the sourness.
• As berry tea: lightly crush a teaspoon, pour hot water over it, steep for 5 to 7 minutes and strain. Add honey to taste.
• In chutney: soak a handful, then grind with jaggery, ginger and a pinch of salt.
• In salads and grain bowls: where you would use dried cranberries or a squeeze of lemon.

Which pack to choose

If sea buckthorn is new to you, the 50 g pack is a good way to try the taste. People who use it daily in tea or trail mix usually prefer the 200 g pack.

Storage

Keep sealed in a cool, dry place. If the berries become slightly sticky in humid weather, store the pack in the fridge.

Best before: 12 months from the date of packing.