The name sumac comes from the Aramaic word summaq which means “dark red.” As far back as 2,000 years ago, it was noted for its healthful properties, namely as a diuretic and anti-flatulent, by Roman Emperor Nero’s physician. Before lemons made their way into Europe, the Romans used sumac to add a tanginess to dishes. In North America, indigenous peoples and early pioneers used sumac to treat a variety of illness, from coughs and sore throats to stomachaches and wound.

Ways to use Sumac

In addition to a zesty flavoring for various dishes, sumac can also be used for its essential oils to create a flavored oil or vinegar, a practice that dates back to ancient Rome. The berries are boiled and pressed, and the essential oils are mixed with either olive oil or vinegar. The flavored oil or vinegar is used on its own or as part of a salad dressing.

It can be used to enhance a wide variety of dishes. While this flavor is most commonly used in Middle Eastern cooking, this versatile spice has wide-reaching culinary potential:

1. It is a standard ingredient in za’atar, a popular Mediterranean spice blend used to top everything from pita to lamb chops.
2. It is commonly dusted over a variety of dishes—such as meats, salads, breads, and desserts—as a colorful garnish, and to lend a touch of citrusy acidity.
3. It can be used as a substitute for lemon juice or vinegar, and has a less pungent, overpowering flavor than its acidic counterparts.
4. It can be used as part of a meat rub or marinade, to enhance the natural fats with its bright flavors.

If you are looking for sumac in both of organic and conventional types, you can reach Sayna Safir Co, by below information:

Mobile (WhatsApp): 0098- 912- 3781860

Email: sales2@saynasafir.com