A Guide to Buying Cooking and Storing Sumac
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 SuperfoodEvolution | 2023-10-22 18:24:56 |  22,182 Views |
What is Sumac Spice? Unusual Properties and Culinary Uses
The fir eats / Bahareh Niati
Sumac is a spice popular in the Middle East. It is related to the poisonous shrub of the same name but the culinary variety is safe to use and easily identified by its bright red berries (poisonous sumac is white). The berries are ground into a coarse powder and sold as a ground spice; the berries are also available whole although much less common in the U.S. Sumac is a versatile flavoring that adds a bright red color and a tartness similar to lemon juice to dishes. One of the most common uses for sumac is in the spice rub called za'atar.
Sumac berries grow on the Rhus coriaria shrub which is commonly found in the Mediterranean highlands such as Sicily due to its wild rocky soils. Sumac also grows in Turkey and can be found in parts of Iran. Once the berries are fully ripe they are dried and ground. The processed sumac takes on a dark red-burgundy color and the texture of ground nuts. It has a similar smell and taste to lemon but is not as sour. Sumac is widely used as a sour in Arabic and Lebanese cuisine and like salt it brings out the natural flavors of the dishes it is cooked with.
