When you get into the middle eastern cuisine and you discover that you are passionate about chefs like Ottolenghi, Sami Tamimi or Noor Murad, it is inevitable to look at ingredients that are repeated in their recipes but that are almost unknown to us. It happens so with the sumac or sumaca recurring spice in this gastronomy that is increasingly widespread in dishes around the world.
At first glance, sumac as a seasoning does not stand out particularly. Like many other ground spices, it has the appearance of irregular granules, fine but not as fine as cinnamon or turmeric, with a dark red tonelike red wine. It is when you inhale its aroma that you begin to guess why it is a basic ingredient for millions of people and why it does not stop conquer to the western palate.
Its flavor is very peculiar and difficult to compare with another spice, as it is closer to the notes that citrus peels can provide. sumac is somewhat acid, with bitter but very fresh touches, reminiscent of red fruits with floral points. It is not excessively monopolizing but it is very fragrant, gradually developing the complexity of its nuances on the palate.
Description and characteristics
Sumac or sumac, also known as sumac or rus, is the name of the spice and also of the plant from which it is obtained, although in reality there are different varieties with culinary uses. It’s about a woody shrub of notable dimensions which belongs to the family of Anacardiaceaesuch as cashews, typical of temperate, warm and tropical zones, within the genus rhus.
This genus includes about 250 species of phanerogamous plants, shrubs, and small trees that are especially abundant in subtropical regions around the world. He rhus coriaria is perhaps the most common variety, and not to be confused with others whose human consumption can be poisonous, such as plants that develop white or gray fruits.
The sumac usually grows to exceed a meter in height, and can even reach three meters, which is why it is not uncommon for it to be confused with a medium-sized tree. Its branches are populated with elongated green leavessoft to the touch but which produce urushiol vegetable oil, which can generate rashes allergic to skin contact.
The small flowers develop in the form of a bouquet with a pale yellow color, with green or lime tones, and its fruits grow in the shape of clusters very dense, deep red in color that becomes darker when ripe. When closely observed, each of these fruits appears as a rounded berry and the about the size of a peawhich appears covered with a fine layer of fluff.
main varieties
The gender Rus group more than 150 different plantsbut the most widespread and used for culinary purposes are two, the aforementioned rhus coriaria and the Rhus typhinabeing the latter most common in North America, also edible. the bush of rhus coriaria It is usually larger and has darker red fruits, although at first glance they are difficult to distinguish.
Other varieties of sumac also harvested and cultivated for different uses are those that extend throughout the American continent, from Canada to Central Americaalthough they abound more in Mexico: rhus aromatica, rhus glabra and Rhus copallinum. Some are evergreen plants and others are deciduous, and the latter two lack the downy covering typical of the rhus coriaria.
As already mentioned, the varieties of rhus of white and grayish fruits are not edible and can be, in fact, poisonous.
Origin and current extension
Sumac is believed to originate from the mediterranean basin, where they still grow easily in the wild along the entire coast, both European and African. From there it could spread, giving rise to different varieties throughout the Middle East and Africa, and the American continent.
Nowadays it also grows easily in wide areas of middle eastvirtually all of Africa, much of Asia and is also quite common in North Americawith the varieties mentioned, in the more temperate zones without so many frosts or very extreme winters.
Given its popularity as a spice, without forgetting other ancient uses such as its usefulness for tanning skins and medicinal purposes, sumac is cultivated today also in regions of southern Italy, Sicily and throughout the Middle East, where it is a basic ingredient in the daily pantry. The fruits are usually harvested late summer or early fall; the berries are dried and are usually marketed ground.
Properties and benefits
The scientific literature has not fully explored the possible beneficial effects or specific properties of sumac, although since ancient civilizations it has been used to treat various daily ills, such as indigestion or pain headaches and headaches.
Yes, we can affirm that the use of sumac in the kitchen has the same advantages as any other non-aggressive spice, since it provides flavor and aroma without adding calories, fat, sugar or salt. It is therefore a very useful seasoning for give more flavor to dishes and ingredients that we may find more bland, or to replace vinegars and vinaigrettes, sometimes more indigestible.
How to use sumac in the kitchen
In Spain sumac can be found in specialized stores of spices and other pantry ingredients, also in online stores and local African, Muslim or Oriental gastronomy. It is also possible to find it in bulk in some markets and flea markets, and more rarely the whole dried berries can be purchased.
It is usually marketed dried and ground, in irregular fine grain, for direct use. It keeps very well for months when stored in an airtight, opaque container and away from direct light and heat.
Its most frequent use is as a seasoning combined with other spices and ingredients to create mixtures of marinades, sauces, rubies and dressings of all kinds, both for macerating and for cooking or serving directly before eating. It is often part of zaatar and dukkah, and is also used as a substitute or enhancer of sour and bitter flavors.
Combines very well with meat and fishespecially with chicken and lamb, roasted or embers, and is perfect for seasoning fatty fish and barbecues. It is also common to add it to sauces, vegetable creams and spreadablessuch as hummus or yogurt. It goes fabulously with fresh cheeses or topping labneh, also with vegetables such as roasted or fried aubergine, and is often used with ricecouscous, millet or legumes.
It can also be added to certain desserts and sweets, as it makes a great pairing with all dairy and nutsand surprises when mixed with aromas such as orange blossom, ginger, dark chocolate or dried fruits such as dates, raisins and dried apricots, also with seeds such as sesame and poppy, and for this reason it is excellent for dressing** bread dough, savory pies or pies** and empanadas.
Directly fresh, it adds a lot of flavor without being excessive to salads, cold soups and vegetables raw or chilled, and its traditional use as meat tenderizer harder, acting almost like vinegar or lemon acid, but leaving a much more pleasant flavor. It is also used in drinkssuch as teas, lemonades and smoothies, and to flavor oils and vinaigrettes.
Recipes with sumac or sumac
Palestinian Grilled Chicken with Sumac or Sumac
We prepare a marinade in a large container where the chicken fits. Mix the oil, sumac, allspice, cumin, cinnamon, lemon juice, crushed garlic cloves, salt and black pepper.
We make a couple of cuts in each piece of chicken with a sharp knife. We introduce in the container of the marinade and massage well so that the meat is impregnated with the spices and condiments. Also add the julienned onions and stir. Cover and put it in the fridge; Let stand between one and three hours.
Once the chicken is marinated, place it on a baking tray lined with parchment paper. We roast in the upper part of the oven, preheated to 180 ºC with heat above and below, 50-60 minutes. We serve on a bed of naan, pita or other similar bread. Sprinkle the toasted pine nuts, a little more sumac and some fresh parsley or coriander leaves.
Complete recipe | [Pollo asado a la palestina con sumac y cebolla morada](https://www.directoalpaladar.com/recetas-de-carnes-y-aves/receta-pollo-asado-a-palestina-sumac-cebolla-morada-para-resultado-jugoso-mucho-sabor
Sumac Powder (125g), Sumac Powder Spice, Sumac Powder, Ground Sumac, Vinegar Tree Spice, Dried and Gently Ground, Natural, Vegan, Oriental Spice
Other recipes to take advantage of sumac at home
Photos | bhofack on iStock – kamranaydinov on Freepik – Liz West – SamahR – Jules – Bowen Photography
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