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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- Spicy & piquant
- Great finishing spice
- Balanced flavours
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- Without glutamate and flavour enhancers
- Versatile
- Ideal for the creative kitchen
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- Sumac, thyme, marjoram & more
- Ideal for minced meat dishes
- With tiger nuts instead of sesame
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- Asian flavours
- For marinades & more
- Intense spicy taste
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- Excellent with beef
- For dips and sauces
- Best for BBQ
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- Spicy aroma
- Without added salt
- With smoked paprika
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- Contains sesame seeds
- For marinade & dips
- Aromatic, bitter taste
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- For eggs and omelets
- Versatile
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- For all hearty dishes
- Perfect as final seasoning
- Balanced mix of flavours