Sumac
Rhus coriaria
Use:
Sumac's fruits are used dried, ground or whole. Sumac has a slightly sour, refreshing aroma and tastes slightly resinous. In far eastern cuisine, Sumac is a common table condiment used to season kebabs, grilled meat, poultry and fish.
Origin:
Sumac is native to the Mediterranean region, where the tree grows wild today. It is also widespread in Iran and Lebanon, Turkey and Syria.
see Anne Iburg "Dumont Little Spice Encyclopedia", Eggolsheim, Dörfler Verlag GmbH
Products with Sumac
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Wiberg Seven Spices - Inspired by Thailand, 100 g
- Fruity-sweet & aromatic-fresh
- Pleasantly spicy
- Ideal for Thai dishes
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Stay Spiced! Zaatar Levante Spice Blend, 60 g
- Contains sesame seeds
- For marinade & dips
- Aromatic, bitter taste
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Spice for Life Organic Zaatar, 50 g
- Sumac, thyme, marjoram & more
- Ideal for minced meat dishes
- With tiger nuts instead of sesame
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Herbaria Organic Kebap Queen Spice Shaker, 40 g
- In a refillable glass shaker
- Aromatic oriental spices
- Ideal with meat & tofu
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Stay Spiced! Umami Spice Blend, 70 g
- Without glutamate and flavour enhancers
- Versatile
- Ideal for the creative kitchen
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Spicebar Organic Salad Magic Mix, 90 g
- Goes well with all salads
- Intense and fresh
- With lemon peel
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Wiberg Red Dhofar Spice Mix, 210 g
- With saffron & sumac berry
- Spiciness from chillies
- Mysterious & unique
