Sumach - seasoning of the East

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sumach is a seasoning that is widely used in the East, but little known and illiterately used here. Even more often confused with barberry and zira, but in vain. Sumac is a spice that can be successfully added to meat marinades, grilled vegetables, various dressings and sauces. It gives sourness, a cherry hue and a unique aroma.

Guest from the East

The genus Sumy is common in the Mediterranean region. Wild sumac can be seen on the dry rocky slopes of the mountains in the Crimea and the Caucasus. Many of the sumacs are very decorative; they adorn alleys and parks in southern countries. But some are very poisonous and can cause burns, allergies, and food poisoning. So sumac (the seasoning enters the markets after minor processing) must be very carefully collected, preferably by trusted people. Do not buy it in random places. The best choice is the spice shop.

Sumach Properties

This seasoning is very rich in tannins (plant compounds with tannic and disinfectant properties) and specific acids. Thanks to them, sumac berries have an astringent taste. These properties of dried berries determine their use as a condiment. Their main task isgiving dishes a sour taste, that is, sumac as a seasoning is used not as pepper, but as lemon juice or vinegar, so it is often confused with barberry. It, like sumac (the seasoning is similar in its properties), is used to acidify dishes, for example, pilaf.

How sumac is harvested

In the Arab East, this is done in a very ancient way. Berries are poured with water, boiled until thick and rubbed. Similar to the way pomegranate juice is processed. From sumac berries, a syrup is obtained, in which meat and fish are marinated, added to stews of meat and vegetables. In Iran and Turkey, it is used to make a powder that gives a bright color to ready-made dishes.

Use in dishes

Sumach (a seasoning used freshly ground) is taken to sprinkle hot or cold foods before serving them. This not only gives a pleasant sourness, but also decorates the dishes - after all, the spice looks like a bright ruby crumb. It goes well with, for example, hummus, setting off its slightly bland taste. Mixing sumac with onions makes a popular snack. It is also included in a variety of ready-made seasoning mixes. For example, together with pepper and cumin, it goes well with legume soups and for frying meat, and in combination with cumin, it goes with smoked pork or lamb. Unleavened pita bread can be dipped in sumac juice. By mixing the spice with yogurt, you can season salads with this mixture. The same composition can marinate meat. Smoked lard on black bread with sumac is a very original combination.

In Russia, sumac most oftenexported from Turkey. When buying, you need to pay attention to the color of the seasoning - the more saturated the red color of the powder, the better it is. This spice has almost no aroma, but if stored in an open container, it easily discolors. It is easy to distinguish it from barberry - the sourness of the latter has a more fruity tint.