Sumac has a delicious, fruity, lemon-like tangyness,. It is a dark purple, Middle Eastern spice that compliments tomato & avocado.
Sumac is a dark red-burgundy color and the texture of ground nuts. It has a similar smell and taste to lemon but is not as sour. Sumac is widely used as an acidulant in Arabic and Lebanese cooking, and similar to salt, it brings out the natural flavors of the foods it is cooked with.
The flavor of sumac is quite surprising as the deep red spice is reminiscent of fresh lemon juice. This sweet but sour taste is followed by an astringent powerful punch. While having a diverse flavor profile, sumac still blends exceptionally well with other spices
Ground Sumac goes great sprinkled on seafood such as prawns, salmon, or halibut. Just use about 2 teaspoons of Crushed Sumac per serving of seafood to give your meal a bright lemony taste.
Sumac also goes great on roasted vegetables such as: Onions, squash, or potatoes. Pre-heat your oven to 425 degrees. Sprinkle your vegetables of choice liberally with ground Sumac and olive oil and roast for 30-45min. until tender.
Sprinkle over salads, particularly avocado and tomato, and use to season white meats during cooking.
Sumac forms a tasty crust when coated onto lamb joints before cooking.
Sumac berries grow on the Rhus coriaria shrub, which is typically found in high plateau areas of the Mediterranean like Sicily, due to its wild, rocky lands. Sumac of culinary use comes from a tree that grows in the Middle East. It is the outer flesh of the berry that is harvested when crimson.
Sumac is a spice that is popular in the Middle East. It is related to the poisonous shrub by the same name, but the culinary variety is safe to use and easily identifiable by its vibrant red berries (poisonous sumac is white).
Sumac is classified as an astringent spice. In Native American cultures, sumac was used to treat bladder infections, and for digestive issues as a remedy stomachaches, constipation, and water retention. It was also used for reproductive ailments, respiratory problems, infections, and wounds. Sumac berries are believed to have anti-bacterial and anti-fungal properties. They are commonly regarded for their ability to reduce some of the symptoms of fibromyalgia.
Do not attempt to identify and gather Sumac yourself, as there are many varieties of the Rhus family that are poisonous and can create severe allergic reactions in some individuals.
|Botanical Name||Rhus coriaria|
|Common Names||Elm Leaved Sumac, Sicilian Sumac, Sumach, Sumak.|
|Flavor||fruity, lemon-like tangyness|
|Application||Sprinkle over salads, particularly avocado and tomato, and use to season white meats during cooking. Sumac forms a tasty crust when coated onto lamb joints before cooking.|