In the Middle East, sumac is one of the most widely used spices. In France, this red powder unfortunately remains relatively unknown to the general public.
However, sumac, with its lemony notes, lends itself to all kinds of preparations. This spice, extracted from the berries of a tree for millennia, spread very quickly in oriental cuisine.
Turks, Iranians and Lebanese dry these fruits before reducing them to powder to obtain a salty and spicy spice, with fruity and tangy aromas.
Labné , very popular in Lebanon, comes in the form of fatty white cheese, seasoned with sumac.
The Turks use it to spice up their fattouch salad. All it takes is a few pinches of sumac to give a new dimension to this mixture of tomatoes and cucumbers . and parsley.
Bread , meats, rice and stuffings are decorated with sumac which gives them an original flavor. Whether in tabbouleh, rice preparations or small baked vegetables, sumac is the right choice to adopt to bring flavor and character to all your dishes.
Virtues of Sumac:
- Analgesic
- anti-inflammatory
- antioxidant
- antidiabetic
- antiseptic
- cholesterol regulator
- digestion
