Ground Sumac

Tart, fruity, tangy and lightly earthy.

Sumac adds a dry tartness that is useful where extra juice would make food wet. Commercial sumac can vary in grind and salt content, so check the label and taste before seasoning the dish with additional salt.

Fattoush, hummus, falafel, kebabs, chicken, grilled vegetables, rice, salads and yogurt sauces.

Start with 1/2 teaspoon per cup of salad or 1 teaspoon per pound of cooked vegetables.

Add mostly at the finish to preserve its tangy, fruity impression.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Toss half a thinly sliced red onion with 1/2 teaspoon sumac, 1 teaspoon olive oil and chopped parsley. Let stand briefly, then serve in wraps or beside grilled vegetables. Add lemon only if you want extra acidity after tasting.

Ground sumac.

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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