Product: Sumach (No Salt)
Latin Name: Rhus coriaria
Plant Family: Anacardiaceae
Other Names: Elm Leaved Sumac, Sicilian Sumac, Syrian Sumac, Tanner’s Sumach, Sumach, Sumak, Gewürzsumach, Sommacco, Zumaque & Karkhadagachingi.
Description: The sumach is a small tree of bush native to southern Europe and the Mediterrean which reaches a height of 1-3 metres. The leaves are oddly pinnate with 9-15 serrated, elliptic leaflets which are hairy on the underside and mid-green in colour and 10-20cm in length. The 5-petaled flowers are greenish-white in colour and present in erect panicles which are 5-15cm in length, the flowers produce red fruits which are approximately 5mm in diameter.
Brief History: The Romans used sumac frequently before lemons were available to them as a souring agent in food. In addition to their very pleasant flavor, flakes from the berry are a lovely, deep red color which makes a very attractive garnish. Native Americans would gather red Sumac berries, and dry them for food over the winter.
Ingredients: Dried and crushed berries of Rhus coriaria.
SUGGESTED USESumach is a key ingredient in the Middle Eastern spice blend Za'atar, the spice on its own is used as a souring agent in place of lemons. It can be used as a dry rub to tenderise meats such as lamb, added to stews, soups, sauces, alad dressings and marinades. It works well with chicken, fish and red meats and adds a citrusy sharp tang to vegetables. Mixed with plain yogurt and herbs such as mint it makes a delicious dipping sauce.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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