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
This was a new spice for me. I ordered the sumac and Aleppo peppers to use in the spiced pork tenderloin recipe that you posted. Let me say that it was delicious. Very nice flavor blend and so tender. Definitely a keeper. Thanks for sharing the recipe.
Love using sumac on chicken. Lends an herb lemon flavor to the dish. Great on roasted potatoes too.
Changing to an Acid Watcher diet has been somewhat challenging. Sumac was recommended for replacing the flavor of lemon juice in savory dishes. I'd never worked with sumac prior to this diet change. I've been pleased with how sumac has enhanced the flavor in savory dishes, soups, and salad dressings. I'm also pleased with the freshness of the spices I've ordered. The convenience of the flat packs has been a welcomed change too.
If your pantry doesn’t have this staple, you are missing something great. Deep citrusy flavor and bright color.
Adds a nice snap
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