Sumac is the dried powdered fruit of a flowering plant in the Anacardiaceae family. Grown in temperate regions throughout the world, it is mostly found in East Asia, Africa & North America. The word “sumac” has roots in French, Latin and Arabic language all of which meant “red” in their own languages because of its deep reddish-purple colour. The tangy citrus taste of sumac can be enjoyed in a host of savoury recipes. An exciting addition to the spice rack, which is a versatile standby when fresh citrus is not available.
How to Use:
Deep red sumac berries are dried to produce this tangy, lemon flavoured spice. It is delicious in dips, especially hummus, or served with dipping oil and pita. Add extra zing to dressings or sprinkle a little sumac directly over salads. Try with coleslaw, or avocado and tomato. Sumac is a scrumptious addition to rubs, crumbing mixes and marinades. Fabulous with tofu, fish, chicken or meat. Or add to rice dishes for amazing colour and taste.
Store in an airtight container in a cool, dry place, away from direct sunlight.
Up to 36 months when stored as above. See Best Before date.
Images for illustrative purposes only.