The fruits (drupes) of the genus Rhus are ground into a reddish-purple powder and used as a spice in Middle Eastern cuisine, adding a lemony taste to salads. In Arab cuisine, it is used as a garnish on meze dishes such as hummus and is added to salads in the Levant. In Iranian (Persian and Kurdish) cuisine, sumac is added to rice or kebab. In Jordanian and Turkish cuisine, it is added to salad-servings of kebabs and lahmacun. Rhus Coriaria is used in the spice mixture za'atar.
This fruity, lemon-like tangy spice is a perfect sprinkle over salads, particularly avocado and tomato.
Sumac is one of the most powerful anti-inflammatory spices. It ranks high on the ORAC chart, which means it's packed with antioxidants and has the ability to neutralize free radicals that can cause cancer, heart disease, and signs of aging. Sumac is also a beneficial ingredient for those with type 2 diabetes.
Sumac - Botanical Name: Rhus Coriaria
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