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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- Practical egg shaker
- Unmistakably exotic
- Adds a slightly reddish colour
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- A real rarity
- Similar in taste to pepper
- Fine, fruity aftertaste
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- Sweet taste
- Mild, peppery finish
- Reminiscent of juniper berries
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- Fruity, herbal blend
- For all cabbage lovers
- Made especially for vegetable dishes
