This wine-colored ground spice is one of the most useful but least known and most under-appreciated. Made from dried berries, it has an appealing lemon-lime tartness that can be widely used. In Iran, they use it as a condiment, putting it on the table with salt and pepper. You can try this yourself and it will complement most dishes.
Using sumac instead of lemon juice or zest immediately enhances dishes, giving a fascinating and exotic twist. Fish, poultry, and vegetable dishes all spring to life in a new way.
The flavor of sumac is so universally appealing that it’s hard to go wrong. Add it to salad dressings or the salads themselves, in fact, add it wherever you would use lemon or lime. It’s great on fried fish and on chips too; rice dishes; and Middle Eastern fares such as houmous, bean, or chickpea salads.
It’s a great lifter of sandwich fillings and something as simple as cheddar and sumac is a winning combination. Sumac is not usually cooked with but can be and its reduced flavor is brought to life by serving the dish with more sumac to sprinkle.
Keep cool, sealed, and in a dark place.
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