Very important is the Middle Eastern gastronomy, sumac is the berry of a wild shrub that grows in all of the Mediterranean regions. This tree is found in southern Italy, particularly in Sicily, as well as in the Middle East. With its lemony and tangy taste, Sumac is a central ingredient in meat brochettes (lamb, veal or beef). It is also used to delicately flavour white fish, fresh cheese or poultry. In Lebanon, where its use is very common, Sumac is often combined with mint or sesame to enhance yoghurt-based sauces used with falafels. It is also used simply sprinkled on eggs.

An essential element in the cuisine of Anglo-Israeli chef Yotam Ottolenghi!

Sumac is a type of shrub or small tree that is native to many regions of the world, including North America, Europe, Asia, and Africa. There are around 250 species of sumac, and they can be found in a wide range of habitats, including woodlands, deserts, and coastal areas.  The sumac plant is known for its clusters of red or purple berries that are often used as a spice. The berries are typically harvested in the late summer or early fall, dried, and then ground into a powder. The powder is used to add a tangy, slightly sour flavor to foods and has been used in traditional cuisines for centuries.  Sumac has also been traditionally used for medicinal purposes, particularly in Middle Eastern and Mediterranean cultures. The leaves and berries have been used to treat a variety of ailments, including sore throat, skin conditions, and digestive issues.

Ingredients : Sumac
Weight: 45 g
Origin : Turkey