Description
It is a raw spice, only ground. It comes from a shrub that produces red plumes containing small seeds. It is these seeds that are crushed and give this naturally salty, lemony and vinegary spice.
Be careful, in France and in Europe, there are trees of the same family called “poison ivy”: this one is toxic!
Use:
We recommend using sumac as a condiment. We therefore advise you not to cook it so that it can keep all its properties and all its taste.
Sumac is used as a flower of salt sprinkled on a dish. It can be added to grilled meat, fish or roasted vegetables.
This spice can also be sprinkled on many preparations. You can also have a pinch on an omelet, quinoa, rice or even fries, before enjoying it.
Discover this spice sprinkled on your salads or on toast. It will bring a little typical pep and color.
Sumac is also used to prepare zaatar, a Lebanese spice blend made from roasted sesame seeds and thyme that is used to season meat, fish and vegetable dishes.
Benefits:
Sumac is a spice known for many centuries for all these medicinal virtues. It is an antiseptic, an antidiabetic and an anti-inflammatory. It also has cholesterol-regulating properties.
