Sumac
Rhus coriaria
Use:
Sumac's fruits are used dried, ground or whole. Sumac has a slightly sour, refreshing aroma and tastes slightly resinous. In far eastern cuisine, Sumac is a common table condiment used to season kebabs, grilled meat, poultry and fish.
Origin:
Sumac is native to the Mediterranean region, where the tree grows wild today. It is also widespread in Iran and Lebanon, Turkey and Syria.
see Anne Iburg "Dumont Little Spice Encyclopedia", Eggolsheim, Dörfler Verlag GmbH
Products with Sumac
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Wiberg Curry Maharaja, Hot - Inspired by India, 75 g
- Fruity and spicy
- Well-balanced aromas
- Intense seasoning power
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Herbaria Organic Za'atar, Tin, 25 g
- Adds oriental flavours to various dishes
- With sumac berries
- All natural ingredients
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Stay Spiced! Sugar & Spice - Baked Apple, 120 g
- Flavoured sugar
- Aromatic and sweet
- With cinnamon and cloves
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Stay Spiced! Caribbean Fish Seasoning, 90 g
- Fruity and spicy
- Use as a marinade & BBQ rub
- Also suitable for white meat
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Stay Spiced! Sour Cream Dip and Spice Mix, 70 g
- A base of garlic and onion
- Natural sea salt
- Versatile
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Rapunzel Organic Heldenkaffee Sumatra, Whole Coffee Beans, 250 g
- Aromas of chocolate & walnut
- Harmonious with lively acidity
- 100% Arabica from Sumatra
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Stay Spiced! Scampi & Prawns, 80 g
- For fish and seafood
- Perfect for marinades and dips
- Harmoniously balanced
