Sumac

Description

Sumac

Rhus Coriaria
Net volumes and weights: 50ml / 40g / 1.41oz
Origin: Italy

Sumac is a spice that holds an important place in Middle Eastern cuisine. It is a spice that comes from currier's sumac, its scientific name Rhus coriaria, and not poison ivy, which is poisonous to it. Moreover, most varieties of sumac are poisonous.

The term sumac means red like the characteristic color of the spice. It comes from the berries of the tree where it grows, which are crushed and then dried.

According to Iranian tradition, for the New Year, each household brings to its festive table the seven symbolic elements necessary to have a good year, and sumac is a symbol of good life there. Like mahaleb, it is a key spice in Turkey, Lebanon, Syria, Armenia, Iran and also in Greece.

Its history is quite mysterious, but it seems that it was known to the ancient Romans and was used in the Middle Ages.

On the other hand, vinegar (another type of sumac) was used as a dye, especially in tanneries. It is believed that during ancient times, the Romans and Greeks used this spice to replace vinegar and lemon.

Usage tips

Indispensable for the preparation of the famous Zahtar mixture, it is used to flavor and salt many dishes (suitable for the salt-free diet). He likes meats like lamb, veal, beef but also seafood and fish. Its acidity can replace lime, kaffir lime or yuzu. It will flavor eggs, stuffings, breads. Mix it with yoghurt with herbs to make a delicious sauce with an oriental touch.