The return of samh among Bedouin communities
The project aims to revitalise the cultivation of samh seeds, from a hardy succulent plant that is resistant to heat, salinity and drought and that grows naturally in the desert areas of Jordan. Traditionally, protein- and fibre-rich samh flour has been used in sweets made with dates and clarified butter, while today new applications are being explored in gluten-free baked goods. Through an analysis of local skills and the mapping of wild populations in the southern part of the country, the project seeks to strengthen the cultural identity of Bedouin communities, create interest groups for sustainable and shared cultivation, and at the same time ensure a natural source of nourishment and long-term economic support within Bedouin communities in Jordan, enhancing tradition and sustainability.
Through the analysis of local skills and the mapping of wild samh populations in the southern part of the country, the project aims to strengthen cultural identity, create interest groups for sustainable and shared cultivation, and ensure a natural food source and economic support for local communities.
