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Sumac
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Details
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.
Spice Highlights
Review Summary
- Lemony Flavor
- Great For Salads
- Best For Hummus
Customers appreciate the vibrant, lemony flavor and versatility of this spice, often using it to enhance a variety of dishes from salads to roasted vegetables. It serves as a great alternative to citrus in cooking, making it a staple for many who love Mediterranean cuisine. The fresh quality and appealing color make it a sought-after addition in the kitchen.
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This sumac is excellent on salads or meats. I have often used sumac at a Persian restaurant where it is always on the table as a standard spice. This is the first time I have purchased it and it is much tastier, very fresh and lemony in flavor. I am a regular Spice House customer and love the spices and blends, but this one amazed me!
We have recently started a Mediterranean way of eating. I'm excited to try all the new recipes I'm finding, and the spices/herbs I've ordered from you are perfect! They aren't readily available in the grocery store and I gave up on Penzey's a while back...so happy to have found you!
I read about this spice in an article on Mediterranean cooking. I mixed it with some fennel and coriander and rubbed it on pork chops. The roasted chops were delicious - a lemony taste from the sumac with some earthiness thrown in from the fennel and coriander, As the article focused on Mediterranean cuisine -- also recommended for lamb.
1 TBSP Sumac
!/2 TBSP Fennel
!/2 TBSP Coriander
S&P
i
Great addition to my homemade hummus.