Sumac

Sumac is made from the dried, ground berries of the wild sumac (rhus coriaria) flower. It is a reddish-purple powder used as a spice in Middle Eastern cuisine. Sumac adds a lemony taste to salads or meat. In Arab cuisine, it is used as a garnish on meze dishes such as hummus and is added to salads in the Levant. In Iranian (Persian and Kurdish) cuisine, sumac is added to rice or kebab. In Jordanian and Turkish cuisine, it is added to salad-servings of kebabs and lahmacun. Sumac is used in the spice mixture za'atar.

Uses:
Sumac is an essential ingredient in Middle Eastern cuisine. It is used in spice rubs, marinades and dressings. Sumac can be used in place of lemon juice and vinegar when a more subtle flavour is required. Sumac is a garnish which can be sprinkled over meat, salad and dessert. It is one of the main ingredients in the Middle Eastern spice mix za’atar.

Origin:
Turkey.

Ingredients:
Rhus coriaria.

Allergens:
No known allergens. May contain traces of other allergens due to possible cross contamination.

Storage:
Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life:
Up to 12 months when stored as above.