Sumac spice is the berry of a shrub found in the Middle East and Mediterranean. It’s used extensively in Turkish, Iranian, and Moroccan food, though the shrub itself and has a formidable presence in Sicily where it is used for landscaping.
The aroma of sumac is reminiscent of feral raspberries, lemons, and Indian summers. Sumac’s main quality is not it’s mild lemony flavor, but its intense sour taste. Herein lies sumacs main use as a balancer of the tastes.
Wonderful in marinades and rubs, we actually encourage you to make this the fourth spice to your table. Keep a salt cellar to add saltiness, a pepper grinder to add pungency, a small container of chile flakes to add heat, and a bowl of sumac to add sourness. Your guests will be intrigued by your international table and will take joy in their ability to season their food in fascinating new ways.
|Ingredients||Sumac, salt, and vegetable oil.|
|Recommended Applications||Ground Sumac can be easily added to marinades, as a rub for meats, or salad dressings. Contributing a beautiful color and flavor, this spice can be sprinkled on salads, chicken, or fish.|
|Basic Preparation||Ready to use as is, no preparation is necessary.|
|Cuisine||Middle Eastern, Moroccan, Turkish|
|Taste & Aroma||Bitter or Astringent, Sweet|
|Shelf Life||2 Years|
|Handling / Storage||Store in a cool, dry place.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Turkey|
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