Adventure Kitchen Shop
Created by me, for curious cooks like us! Spices, aprons and more. And 10% of merchandise profits always go to food-related charities!
Crushed berry common in Middle Eastern, Persian and north African cuisines. Citrusy flavor is great sprinkled on meat, veggies, fish, salads, or anything you might add a squeeze of lemon to.
Sumac is a traditional ingredient in Middle Eastern and Persian cooking. It's a dried, crushed red berry that adds a mild citrusy flavor to anything it's sprinkled on. It goes great either alongside or in place of lemon in your cooking.
In the US, people pronounce it SOO-mack, but my Iranian friends tell me it's pronounced so-MAGH in Persian.
Sumac gives off a gorgeous pinkish-red color along with its citrusy flavor, so it works great in both sweet and savory dishes.
You can use Sumac to make:
Super-refreshing, fizzy and fun lemonade cocktail infused with basil and sumac.
Sweet frozen cucumber pops infused with sage and flecked with sumac.
Lemony-sweet basil frozen ice pops. Flecked with sumac, to bring nuance to the tartness and gorgeous pink color to your Spice Pop.
A savory bread pudding created to use up that stale baguette you have laying around, soaked in parmesan custard with Swiss chard.
Swiss chard sauteed with onions and garlic, a pinch of red pepper flakes and sumac.
(By the way, if you've heard of "poison sumac" and are worried this might be the same thing - it's not! That's a different plant all together. It's not clear why they have the same name, but my guess is it's just a coincidence of transliteration.)
1/2-cup sized jar
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