Sumac
Getting to know the spice of the Mediterranean
Instructions
- Sumac is a bushy plant with red fruits that, once dried, are rubbed and give us a powder, a famous spice with a dark crimson colour and an acidic taste. This plant and its uses were known to the ancient Greeks, we find references to it in Theophrastus and Galen, and to the ancient Romans, who used it as an acidic agent in their cooking.In the Middle East and the eastern Mediterranean it is a very common and widespread spice. Its name "sumac or sumaki" comes from the Arabic language. Sumac is sold in powder form, which should be dark crimson in colour when purchased. It is used in lamb and chicken kebabs, usually together with chilli and cumin. It pairs well with garlic and oregano in chicken dishes, blends well with salads such as tabbouleh and especially those containing tomatoes, such as the fatus, offering its acidic tones. It goes into marinades and sauces and replaces lemon in falafel and hummus. Try it also in fatty meats, pilaf, eggs and fish. And one last suggestion, pour some sumac on sliced onion slices, squeeze them with your hands and garnish salad or whatever you want!Be careful with the dose you use, it is acidic! Therapeutic Sumac is characterized as one of the spices with the most powerful anti-inflammatory action. It is antipyretic, soothes digestive system pains, neutralizes free radicals in the body, reduces the signs of aging.
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