Products tagged with 'sumac'

It is used in meatballs, meat, chicken, fish dishes and sausage making. The plant, which grows in the Central and Eastern Anatolia Region, is collected after it matures and suitable for its technique. It is the ground state of dried seeds.

It is used in meatballs, meat, chicken, fish dishes and sausage making. The plant, which grows in the Central and Eastern Anatolia Region, is collected after it matures and suitable for its technique. It is the ground state of dried seeds.

It is used in meatballs, meat, chicken, fish dishes and sausage making. The plant, which grows in the Central and Eastern Anatolia Region, is collected after it matures and suitable for its technique. It is the ground state of dried seeds.

Sumac leaves are characteristically arranged in spirals and are usually compound, though some species have simple leaves. The minute flowers have five petals and are borne in dense panicles or spikes. The fruits are red drupes and also are borne in dense upright clusters. All sumacs have a milky or resinous sap. Sumacs grow in subtropical and temperate regions throughout the world, especially in East Asia, Africa and North America. Sumacs are shrubs and small trees that can reach a height of 1–10 m (3.3–32.8 ft). The leaves are spirally arranged; they are usually pinnately compound, though some species have trifoliate or simple leaves. Sumacs propagate both by seed (spread by birds and other animals through their droppings), and by new shoots from rhizomes, forming large clonal colonies. The word 'sumac' traces its etymology from Old French sumac, from Mediaeval Latin sumach, from Arabic summaq, from Syriac summaq meaning "red".

Ground Sumac Sumac is a dried, ground berry that has a sour, tart and salty taste. It is used a seasoning on rice, marinades and rubs for meat and poultry in Persian cuisine. The fruits of the Sumac plant are ground into a deep red or purple powder and are used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arabic cuisine, it is used as a garnish on Meze dishes and added to salads. In Persian and Kurdish cuisine, Sumac is added to white rice or Kabob. In Turkish cuisine, it is added to salad- servings of Kabob and Lahmacun. Ingredients: Sumac, Salt Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.

Sumac is a seed that has a sour, tart and salty taste. It is used as a seasoning on rice, marinades and rubs for meat and poultry in Mediterranean cuisine. Ingredients: Sumac Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.