Sumac is a deep-red or purple powder used as a spice in Middle Easter cuisine. It adds a slightly tart taste to salads or meat.Derived from the berry of a plant called Rhus coriaria, the brick-red fruits are sold as dried coarsely ground powder. Iranians sprinkle Sumac on white rice, especially when eating Chelo Kabob (rice with meat kabob), since it helps with digestion as well.
Ways to use Sumac
1. I sprinkle some Sumac on ground beef kabobs before placing it on the grill.
2. Try rubbing sumac, olive oil, garlic, salt and pepper on chicken before placing it on the barbeque
3. Sprinkle some Sumac over your Mediterranean salad.
Store it in an airtight container in a cool dark place.
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