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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Herbaria Organic Za'atar, Tin, 25 g
- Adds oriental flavours to various dishes
- With sumac berries
- All natural ingredients
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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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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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KOTÁNYI SPICE UP MY POTATO Sweet Potato, 80 g
- For all types of potato dishes
- Fine-tuned seasoning
- With sea salt and rosemary
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