Sumac is a spice that enhances many dishes in the eastern Mediterranean. We explain how the spice tastes and how you can use it.
Sumac is a spice made from the red fruits of the sumac plant: These are dried and then crushed or ground. The sumac plant grows wild in the Mediterranean region and parts of western and central Asia, where sumac has long been a popular spice.
In this country you can buy sumac mainly in Arabic and Asian grocery stores and delicatessens. You can recognize high-quality sumac spice by the fact that it contains no added salt. It also makes sense to pay attention to organic quality, since conventionally produced spices are often contaminated with harmful substances. It is best to store sumac in a dry, dark and airtight container.
Sumac: This is how you can use the spice
Sumac is considered by some to be a substitute for vinegar or lemon juice – because the spice tastes sour. However, the acidity is not as intense and is accompanied by fruity and slightly tart aromas.
You can use sumac to refine many dishes, for example salads such as the Fattoush bread salad, dips, sauces and stews. Basically, the spice fits into Arabic and Middle Eastern dishes with a sour note. In Turkey, sumac mixed with salt is found on many dining tables. In addition, sumac is part of the spice mixture zatar
Tip: The best way to enjoy zatar is to dip a piece of flatbread in olive oil and then in the spice.
