Sumac once served as the tart, acidic element in cooking prior to the introduction of lemons by the Romans. This tart, lemony red spice is harvested from shrubs in the Middle East and traditionally sun-dried. This version from Turkey is cured with salt to develop notes of sour cherry and cranberry. It is excellent on kebabs. Interestingly, its use gave rise to the tradition of pink lemonade in America. Sumac is a household staple in middleeastern countries, much like salt and pepper in the United States. The plant is actually a member of the cashew family, just like pink peppercorns are. This particular sumac is cured and comes from Turkey specifically. Instead of being dried, this sumac is chopped and packed in salt. This dark red powdered berry had a nutty texture with a tart, sour lemon with a slightly fermented taste. Sumac can be used as you would lemon and salt, in dishes from Chicken, fish, vegetables or hummus. Ingredients: Sumac, salt.
Recipes
Adds a nice snap
A new spice for our family. Great on fish !
I actually found The Spice House trying to find a quality source of sumac. After enjoying it as a very pleasant surprise at a number of Middle Eastern restaurants, one day I said I just HAD to find out what that magical spice was, and bring some home with me! I'm now tempted to put it on just about everything... I love it on top of hummus, eggs, veggies - really everything. Goes best as a garnish on top instead of being added during cooking.
This is a truly wonderful Sumac. When I made my Za'atar the sumac blended in nicely. Since it is made from a berry, sometimes the spice can be a bit "damp" and difficult to blend.
LOVE this stuff! The lemony zing and the tad of spicy allows me to add it to SO many dishes. I use it on racks of lamb, jerky, grilled vegetables, the works! I couldn't believe how fast my boyfriend, mother and I went through the jar... already have another flat pack on the way... if only it came in a bag, lol!
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