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Sumac Crushed

$3.45$6.95

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Product description

Sumac crushed is obtained from the dried berries from a bush that grows in the Middle East and southern Italy, and it is essential for  Middle-Eastern cuisine especially Persian, Lebanese, and Turkish. In Middle Eastern cooking, sumac is used as a souring agent instead of lemon or vinegar. Sumac is delicious on roast meat & in particular lamb when mixed with paprika, pepper & oregano. It has a tangy, lemony, and fruity sour flavour and a fruity aroma that was once used as the tart, acid element by Romans. It can be used as a substitute of lemon in any dish on which you might squeeze fresh lemon juice. Also, its deep red-dark purple colour makes it a very attractive garnish.

 
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Culinary Notes: 

With a tangy, lemony taste, Sumac is used predominantly in Middle Eastern cooking and works particularly well with meat like lamb and chicken. Their tart flavour makes them a great substitute for lemon. We harvest the sumac berries at their peak ripeness, dry and crush them.

Health benefits: 

Sumac has medicinal properties and health benefits. Some of the common benefits are antifungal, antimicrobial, antioxidant, and anti-inflammatory. A sumac drink may help to ease upset stomach, constipation, or even reducing fever. Also, it is a rich source of Vitamin C, contains anticancer properties, and helps to treat cardiovascular diseases, stroke, diabetes, and obesity.

Ingredients:

100% dried Crushed Sumac berries

How to use:

  • Use Sumac generously as a souring agent. It can be used as an alternative to lemons for a similar flavour, although is not as overpowering as lemon. It is good for kebabs, chicken, fish, pita bread, and in salads
  • Sprinkled over salads dressing, rice pilaf, hummus or over raw onions
  • Combine with a small amount of olive oil and rubbed into meats- especially good with chicken and fish, or used to make a delicious marinade
  • It compliments well tomato & avocado
  • Use to season white meats during cooking
  • Sumac forms a tasty crust when coated onto lamb joints before cooking
  • Use to prepare Jordanian spice mixture za’atar, combined with sesame and thyme

Recipe/product links:

https://thespicepeople.com.au//recipes/slow-cooked-lamb-with-lebanese-baharat-spice-and-cous-cous-salt-free/

How to Select: 

Try to select high quality of Sumac ground with a reddish purple colour and strong aroma and astringent taste. Store in a cool, dry place in an airtight container. PLEASE NOTE THIS PRODUCT USES SALT IN THE CURING PROCESS. If you are  required to eliminate salt from your diet for kidney disease or liver disease then substitute lemon myrtle or lemon juice into the recipe.  

Country of origin: 

Grown in Turkey, Packed in Australia

Other names or spelling: 

Elm Leaved Sumac, Sicilian Sumac, Sumach, Sumak, Rhus coriaria, Elm-leafed Sumac; gewürzsumach (German); kankrasing (Sumac in Hindi); shumac; Sicilian sumac; somagh (Farsi); sommacco (Italian); soumaki (Greek); sumac (French); sumac, Somak (Turkish); sumaq (Hebrew); summaq (Arabic); zumaque (Spanish).

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