24K Ground Sumac 150 gr
If you enjoy hummus, try topping it with a sprinkling of sumac. Sumac is considered essential for cooking in much of the Middle East. Sumac has a very nice, fruity-tart flavour which is not quite as overpowering as lemon. Flakes from the berry are a lovely, deep red colour which makes a very attractive garnish. Sumac is used to flavour marinades for kebabs, as a garnish on hummus, and in salads such as tabbouleh and fattoush. Ground Sumac adds a wonderful red colour and good lemon flavour to roast chicken.
- AUTHENTIC SUMAC SPICE – Sumac Spice is created from the berries of a wild sumac flower. The berries are dried and grounded to form a tangy spice. It has a slight sour and acidic flavour that resembles lemon juice. Use it to brighten up any dish.
- A VERSATILE SPICE – Sumac is most commonly used to create Middle Eastern and Mediterranean dishes, however the opportunities to use it in your kitchen are almost endless. Use it as a dry rub the next time you make chicken, enjoy the flavour after you use it to marinate your steak, or simply use it to finish a dressing. Sumac spice will soon be an ingredient you find yourself sprinkling over all of your food.
- PRIMARY OR SECONDARY FLAVOUR – Don’t be afraid to experiment when cooking with Sumac Spice. It can be used as the star ingredient of your dish, or kept it in the background for a subtle taste. Vegetables, humus, lamb and fish.. You name it, sumac can season it.
- A NECESSITY FOR COUNTLESS BLENDS – Sumac is the primary element and focal point of za’atar, a timeless middle eastern spice blend. You can blend this spice any way you please for an extraordinary flavour combination. Try mixing Sumac Spice, Thyme, Cumin, Allspice, and Chili for a dry rub.
- USAGE IDEAS – Use Sumac in place of lemon juice or zest when making dressings, hummus, tzatziki, or baba ganoush. Sprinkle it atop of rice, chips, flatbread, scrambled eggs, or roasted nuts. Pairs extremely well with mint, perfect for a Shirazi Salad or Fattoush Salad.