Sumac

Rhus Coriaria Net volume and weight: 50ml / 20g / 0.70 oz €400.00/kg Origin: Iran Description: Sumac is a spice that holds an important place in Middle Eastern cuisine. It is a spice that comes from sumac, scientifically known as Rhus coriaria, and not from poison ivy, which is poisonous. Moreover, most varieties of sumac are poisonous. The term sumac means red like the characteristic color of the spice. It comes from the berries of the tree where it grows, which are then crushed and dried. Iranian tradition dictates that for the New Year, every household brings to its festive table the seven symbolic elements necessary for a good year, and sumac is a symbol of good life. Like mahaleb, it is a key spice in Türkiye, Lebanon, Syria, Armenia, Iran and also Greece. Its history is quite mysterious, but it seems to have been known to the ancient Romans and to have been used in the Middle Ages. On the other hand, the staghorn sumac (another type of sumac) was used as a dye, particularly in tanneries. It is believed that in ancient times, the Romans and Greeks used this spice as a substitute for vinegar and lemon. Directions for use: Essential for preparing the famous Zahtar mixture, it is used to flavor and salt many dishes (suitable for a salt-free diet). He likes meats like lamb, veal, beef but also seafood and fish. Its acidity can replace lime, kaffir lime or yuzu. It will flavor eggs, stuffings, breads. Mix it with yogurt and herbs to make a delicious sauce with an oriental touch.