Sumac comes from the berries of a wild bushy shrub that thrives in poor soils and grows wild in all Mediterranean areas and parts of the Middle East. The highest quality sumac berries comes from higher altitude areas.
Sumac is an essential ingredient in cuisine from the Middle East (especially Lebanon) and Turkey, where it is used as a major souring agent (where other regions would employ lemon, tamarind, or vinegar) and as a condiment. It is rubbed on to kebabs before grilling and may be used in this way with fish or chicken. The juice extracted from sumac is popular in salad dressings and marinades and the powdered form is used in stews and vegetable and chicken casseroles. Sumac can be mixed with yoghurt and fresh herbs to make a dipping sauce or side dish.
| Weight | 0.0000 kg |
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