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Sumac – an exotic spice with a variety of uses

sumac

Introduction: 

Sumac is a widely used spice that is popular in Middle Eastern and Mediterranean cuisines. It has a tangy, sour flavor that adds depth to many dishes. In this article, we will explore the botanical name and taxonomy of sumac, the sumac shrub, and fruit, growing and cultivating techniques, processing of sumac as a spice, the different types of sumac, benefits of the spice, statistics of its production and consumption, and specifically, sumac from Iran.

Botanical Name and Taxonomy:

Sumac belongs to the Anacardiaceae family and has several species. The most commonly used species in cooking is Rhus coriaria. Other species include Rhus glabra, Rhus trilobata, and Rhus typhina. Sumac is a deciduous shrub that can grow up to 10 meters tall. It has small yellow-green flowers and compound leaves that turn red in the fall.

Sumac Shrub:

Sumac shrubs are native to the Mediterranean, Middle East, and North Africa, but they can also be found in other regions around the world. The plant is hardy and can grow in poor soils and dry regions. It is deciduous, which means it loses its leaves in the winter.

Sumac fruit:

Sumac fruit is a small, red berry-like fruit that grows on the sumac shrub. The fruit is known for its tangy, acidic flavor and is used as a spice in many different cuisines around the world.

The sumac fruit is usually harvested in the fall when it has reached its peak ripeness. It is then dried and ground into a fine powder to be used as a spice. The powder can range in color from a deep red to a purplish-brown, depending on the variety of sumac used.

Sumac as a spice:

Sumac is a popular spice that is known for its tart, lemony flavor. It is a versatile ingredient that can be used in a variety of dishes, from meat and poultry to salads and vegetables. Here is a closer look at sumac as a spice and some of its culinary uses.

One of the main characteristics of sumac is its tartness, which is due to the presence of citric acid in the fruit. This makes it a great substitute for lemon juice or vinegar in recipes, especially for those who are looking for a milder flavor. Sumac is often used as a dry rub for meat or sprinkled over vegetables, rice, or salads. It can also be added to marinades or used to season soups and stews.

One popular use of sumac is in the spice blend za'atar, which is a mixture of sumac, sesame seeds, dried thyme, and other herbs. Za'atar is commonly used in Middle Eastern cuisine and can be used to flavor meats, vegetables, and breads. Sumac is also a key ingredient in the Turkish spice blend Bharat, which is used to season lamb, beef, or chicken dishes.

When using sumac as a spice, it's important to remember that a little goes a long way. Its strong flavor means that it should be used sparingly, and it's best to taste as you go to avoid overpowering the dish. Sumac can also be combined with other spices to create unique flavor profiles, such as using it with cumin and coriander for a Middle Eastern-inspired rub.

Blumental Sumac Wholesale

Ground Brown Sumac – Organic and conventional

  • Ground brown sumac is a spice used in Middle Eastern and Mediterranean cuisines.
  • It comes from the sumac plant, found in subtropical and temperate regions worldwide.
  • Sumac berries are dried and ground into a reddish-brown powder.
  • The spice has a tangy, citrusy flavor with slight tartness and astringency.
  • It can be used as a substitute for lemon juice or vinegar in recipes.
  • Ground brown sumac is a popular seasoning for meats, vegetables, and salads.
  • It is also a key ingredient in spice blends like za'atar.
  • Our bulk sale offers high-quality ground brown sumac from top producers worldwide.
  • Our product is carefully selected and packaged to preserve its fresh flavor and aroma.
   Price list

Ground Red Sumac – Organic and conventional

  • Sumac spice is obtained from the dried fruits of the sumac tree.
  • The spice has a bright red color and a tangy, citrus-like flavor. Ground red sumac is a versatile spice that adds a fresh, sour taste to any dish.
  • Our sumac has a special quality as it is made from fruit without stones.
  • Origin: Iran
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At Blumental, we offer high-quality red and brown sumac spice in both conventional and organic varieties. Our products are carefully selected and of the highest quality. We recommend trying our sumac spice in the kitchen and discovering how it can add a special touch to your dishes.

Red and brown sumac:

Red sumac and brown sumac are two different varieties of the sumac plant, which is a shrub that grows in the Middle East and Mediterranean regions. Both varieties are commonly used as a spice in cooking and have distinct flavors.

Red sumac is known for its tart and tangy taste, which is similar to that of lemon or vinegar. It is commonly used in Middle Eastern and Mediterranean cuisine to add flavor to dishes such as salads, meat, and dips.

Brown sumac, on the other hand, has a slightly sweeter taste and is often used as a substitute for lemon pepper. It is also commonly used in Middle Eastern and Mediterranean cooking, as well as in North African cuisine.