Sumac is a lemony spice, associated with Middle Eastern food and widely used in Israeli cooking. Once picked, the tiny berries are dried and crushed to produce the coarse, dark reddish-purple spice. Sumacs are grown in temperate climates and thrive in North Africa and the Middle East. Sumac is used as a souring agent instead of lemon/limes/vinegar.
Uses: Use to flavor soup, vegetables and legumes, especially lentils, white beans and chickpeas. Or as a condiment instead of salt and pepper; it tastes great sprinkled on salads and roasted vegetables.
Ingredients: 100% crushed sumac berries
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