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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- Contains sesame seeds
- For marinade & dips
- Aromatic, bitter taste
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- Made with white sesame seeds
- Versatile uses
- Tastes great with bread and oil
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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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- Without glutamate and flavour enhancers
- Versatile
- Ideal for the creative kitchen
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- 100% natural and organic product
- Free of flavour enhancers
- For anyone who wants to reduce their salt consumption
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- Fruity, herbal blend
- Perfect for those who love cabbage
- Especially for vegetable dishes
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- Himalayan salt
- Aromatic fine spices
- With meat & vegetables
