LEMONY, SOUR WITH SWEET FRUITY UNDERTONES.
YOUR GO-TO FINISHING SPICE FOR EFFORTLESS FLAVOUR.
Sumac is the spice that practically defines Middle Eastern and Persian cuisines. Commonly used across the Mediterranean to add lemony, tart flavour and a delicious fruity tang to salads, humous and grilled fish. Its acidic zingy flavour pairs well with grilled meats as it cuts across their richness.
Sumac is essential in the za'atar spice mix and can make or break a Lebanese fatoush salad or Persian Pilaf rice. It gives a distinct flavour to Turkish lamb kebabs and is scattered over humous plates all over the Levant.
Sumac hails from the Mediterranean and grows wild in Turkey, Italy, Sicily and Iran. The plant's rusty burgundy berries are harvested before they ripen, dried naturally in the sun and coarsely ground to what we know as sumac.
It can be used in cooking and marinades but is equally appealing as a finishing and garnishing spice that you can simply sprinkle over tomato and cucumber salads, grilled eggplant or roasted cauliflower to make them taste so much better.
Astringent and tart with notes of raspberry and ripe tomatoes and a sour aroma. Use to add acidity and a lemony flavour to complement and enhance salads, roasted meats, dips, creamy cheese and even fruit.
- Garnish humous or tahini plates.
- Sprinkle over grilled fish fillets.
- Scatter over salads - especially good on lettuce, cucumber, fennel and tomatoes.
- Add to roast chicken rubs or marinades next to za'atar.
- Sprinkle over creamy goats cheese or grilled halloumi.
|Made in Australia from imported ingredients|
|Made with Certified Organic ingredients & Salt Free|
|Vegan, vegetarian & paleo friendly|
|No artificial colours, artificial flavours, additives, gluten, MSG or preservatives|
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