Sumac (Rhus coriaria): also known as spice sumac or vinegar tree. An evergreen shrub with long, panicle-shaped inflorescences that turn into tiny purple-red drupes when ripe. Home: Canary Islands, Mediterranean region, Turkey, Iran, Arab countries. The sumac fruits are dried and crushed (conventionally often mixed with salt). Sumac has been used as an acidulant since ancient times. The list of ingredients in the specialist literature is long: in addition to various fruit acids and essential oils, sumac contains many different flavonoids and tannins. As a spice, it enriches the kitchen: with fish and meat, and therefore also with tofu and seitan, with rice and vegetable dishes, for rubbing on barbecued food, for acidifying marinades, salad dressings and dips. The taste is fruity and sour with a fine astringency, which gives it a slight tartness. Application: Start carefully with a dosage of approx. - tsp, increase to taste. Surprisingly sour, but not aggressively sour -
Nettofüllmenge:
75.0 Gramm (g)
Last-Update: 5/19/24 12:50 AM /
Sumach geschrotet / 1e368da2-ae67-42bc-a624-b4dbf14a5926 /
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