sumac

origin: Turkey

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.

recipe kits: urfa kofte kebabs

Spice Notes

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!

Medicinal Properties:
Hypoglycaemic properties to treat diabetes and obesity. Anti-oxidant and Antimicrobial properties

Uses:

• 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)