The sumac enhances the flavors but without altering them and leaves an impression of fine effervescence, slightly salty, really extraordinary.
Its acidic and astringent taste can substitute lemon in many recipes, it usually spices Iranian salads, chicken or ox skewers and enters the composition of zathar, a typical mixture of the Middle East. It can also be used in sauces with yogurt or in marinades.
TASTING: lemon flavor, acid, slightly salty.
USE: fish, vegetables and meat.
FORMAT: 100 gr.
INGREDIENTS: sumac powder.
CONSERVATION: in a cool and dry place, protected from light.
ALLERGEN: no allergen.
DATE OF CONSUMPTION: 5 years.
BOTANICAL SPECIES: Rhus coriara.
COLOR AND SHAPE: red. Powdered.
AROMATIC RECORD: fruity, vegetable.