Sumac has a stunning burgundy colour and a delicious tangy, sour, slightly
salty flavour. Sumac powder is the ground berries of a sumac bush, native
to the Middle East.
uses: Sprinkle sumac over salads, particularly in place
of lemon juice or vinegar. Use sumac as a dry seasoning for vegetable
or meat kebabs on a barbeque.
For more information on sumac, scroll further down...
recipe kits: urfa kofte kebabs
Origin: Mediterranean & Middle East
Sumac powder is the ground berries of a sumac bush, native to the Mediterranean and the Middle East. Sumac has been used as a spice since Roman times and has a stunning burgundy colour, with ‘sumaqa’, meaning ‘dark-red’ in Aramaic.
Sumac is used liberally in cuisine throughout the Levant (Lebanon, Syria, Jordon & Turkey) where it’s delicious tart, astringent, slightly salty flavour is used as a souring agent as lemon, tamarind or vinegar would be used in other regions.
The sour flavour of sumac mellows slightly on cooking and is a great flavour enhancer. Salt is added to preserve the colour, texture and to stop fermentation, so season accordingly.
There are 150 varieties of Rhus, or sumac, some of which can be fairly poisonous – so although it's common to find it in your garden, usually best not to try!
Hypoglycaemic properties to treat diabetes and obesity.
Infuse in yogurt to make marinades for meat – lamb or chicken. Add garlic, salt, olive oil marinade. Add more as a condiment later
On top of a grilled vegetable yogurt salad along with toasted pine nuts and some fresh thyme.
Add to and/or sprinkle on top of Hummus
Use in place of lemon juice or vinegar in a potato salad.
Use as a dry seasoning for vegetables or fish, lamb or chicken along with olive oil before roasting or grilling.
Liberally sprinkle over rice, or add to the cooking water to add a lovely colour and flavour. (about 1tsp will flavour rice for 4)