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
Sumac has become one of my favorite spices! It’s unique flavor goes beautifully with so many things.
Time to return to the BASICS... this is hardly known, but a power hitter. Use carefully, and explore it's enhancements to your prized dishes... We have - and it's a winner. Used before salt became in to wide usage, it has a unique flavor used still in Middle east cuisine , especially Persian....
I ordered a flat pack of Sumac and it came quickly. It was very fresh, and I was delighted with the quality.
It was impossible to find this spice locally, so I was glad I could order it online with no shipping fees.
Just like the old Brylcreem commercial, a little dab will do ya! It gave a wonderful brightness to the dish. Highly recommend.
Love my sumac
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