The good thing about winter here is there is little or no rain, and the sumac is still good for picking, so I set off last week to restock my pantry. It’s great on fried fish and on the chips too, rice dishes, and Middle Eastern fare such as hummus, bean or chickpea salads. Rub the berries between your hands, lightly bruising them as you drop them into a glass or stainless steel container. Let your sumac and water sit for about ten minutes, then with your hands or a potato masher, mash and squeeze the sumac berries into the water, and then let sit for half an hour or so. Suma is somewhat related to poison ivy but it is not toxic. Everything I read suggests that your tea will taste the best if you allow it to steep in the fridge. This online space offers posts of thoughts and compilations of all that I find interesting and worth sharing. Don’t consume sumac if you are allergic to cashews or mangoes. Many people keep sumac powder in their pantries to add some lemony tang and colour, particularly to Middle Eastern dishes. There, people make it by boiling water then adding a couple handfuls of sumac berries to the hot water. I had come to learn a lot about Sumac. Also, if you are allergic to mangos and cashews and are sensitive to poison ivy, you will also be allergic to sumac as all of them belong to the same category of plants. I am bringing this hearty winter dish to Angie’s 51st Fiesta Friday. The plant contains a compound called urushiol, which can irritate the skin and mucus membranes, causing a poison sumac rash. Varieties that grow in North America are Smooth Sumac and Staghorn Sumac, are most commonly used to make tangy cool drink known as sumac-ade or Indian lemonade or rhus juice. “It’s the dried, ground up fruit,” explains Frisch. In North America Add more liquid if they become too dry. While it is possible to purchase whole sumac berries in some parts of the world, it is uncommon to find these berries in most areas. The same is true of mangos. Hope to see you there! Sumac is a tangy, lemony spice often used in Mediterranean and Middle Eastern cooking. All my recipes have been tested and tried by me. Sumac is a plant that grows all over the world. Sumac (pronounced (/ ˈ sj uː m æ k /) or (/ ˈ s uː m æ k /), and also spelled sumach, sumak, soumak, and sumaq) is any one of about 35 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae.It grows in subtropical and temperate regions throughout the world, especially in East Asia, Africa, and North America. You are sure to meet some talented bloggers and find some original and tantalizing recipes. Benefits Of Sumac. That sumac is poisonous! It will have a tendancy to clump somewhat, but don't worry too much about that. (Berries from some of those species can cause skin irritation, so best leave the harvesting to the experts.) However, some people say that exposing sumac berries to hot water neutralizes some of the vitamin C. You’ll want to grind it yourself or soak it in water to reconstitute. It is also advisable to try any ingredient in small amounts in case of adverse reactions. For information on its nutritional value, I recommend looking at this article. What sumac tastes like is salty lemon zest. When the focus is back on earth and utilising what it provides us with, the process is more or less governed by what’s available and what is needed… what can be done… and the outcome is always decadent! It can be used in the making of a sumac Mojito or a frozen sumac margarita, or simply sumacade with vodka. This tangy spice brings a beautiful citrus flavour to dishes from salads and potato wedges to roast chicken. When the leaves are burned, the compound can even enter the lungs, causing pain and difficulty breathing, which can even be fatal. Bloody Mary drinks; In “Sumac-Ade” or Sumac Tea; Combined with yogurt and fresh fruit (and perhaps a touch of honey) Who Shouldn’t Use Sumac Spice? This feature helps you to lose weight. Bring to a boil and then simmer gently, covered, for 3 … 2 Tbsp sumac. Pick the sumac around August in order to make sure it is ripe. Rightly, the red berries of edible sumac do taste sour and in the Palestinian kitchen as elsewhere in the Levant, sumac is sprinkled over food to lend its tart flavour (read more about sumac and its uses in this link). March 10, 2011, Harri Daniel, Comments Off on Benefits Of Sumac. 1 cup sumac juice or water. Ripe sumac has a dark velvet color. My sister made one of the best wines that I have ever tasted from it. I see it being used in an increasing number of recipes, and am happy that this versatile and tasty spice is catching on. You can slightly crush the berries to help aid in releasing their flavor. About 1/2tsp / litre. What many people don’t realize is that our local staghorn sumac in Ontario, as well as neighbouring provinces and norther states, is the same product. Both staghorn sumac (Rhus hirta L.) and Sicilian sumac (Rhus coriaria L.) have been studied for their free radical scavenging properties. Sumac, as it is used in a culinary context, is the berry part of a sumac tree or shrub, of which there are about 35 species deriving from the genus Rhus. We use cookies to ensure that we give you the best experience on our website. Follow Along the Grapevine on WordPress.com. It’s tart and acidic, but less so than lemon. Sumac stirred into water and strained makes a refreshingly acerbic pink drink. Unlike sumac spice, poison sumac is not edible and can actually be extremely dangerous to health. Lukewarm water allows the sumac to release its aromas and flavour more than chilled water. It’s not a fine powder. Take your sumac (whichever part you'll be using) and put it in a container with cold water. It’s famous for its Ruby color and tangy flavor. It has been a tough year for gathering sumac in this area – just too much rain. Once done, remove the putch and squeeze all the juices out, then place the sumac in an airtight bottle and place in the fridge and use as you would lemon juice and wherever you wish to add the sumac flavour (think fattouche dressing). It is used in this recipe with her permission, please do not copy or use it without contacting her first. Sumac is a spice that comes from ground Sumac berries of the Middle Eastern Rhus Coriaria plant. Always forage responsibly and only in areas safe to do so and without trespassing. Cover with cold water and allow to sit about an hour. You can add some herbs and sliced fruits for another version of sumacade. Homemade pineapple juice https://www.youtube.com/watch?v=QlXWVOq7eeU It can also be purchased as a whole, dried berry. Za’atar spice contains sumac, along with thyme, roasted sesame seeds, marjoram, oregano, and salt. It can be found in Greek and Middle Eastern markets. Cover the pitcher and allow to steep for 2-3 days, making sure to stir it at least once every day. Basically the same soaked sumac drink, sweetened with sugar/stevia/agave… and served as cool drink! Add a Middle Eastern twist to your cooking with a touch of sumac. A study published in the peer-reviewed scientific journal Food Chemistry in 2013 measured the antioxidant capacity of staghorn sumac using a number of different parameters, including FRAP, ORAC and PCL. Special focus is ever on Food and Life (of course including things in between as I am never able to be single dimensional!). You’d want about 1 cup of water for each cone. Don’t limit your use of sumac to seasoning food. The addition of sumac gives it a mildly fruity flavour and richer colour than the original recipe. Sumac Drink. Mix the Sumac with freshly ground pepper, 1/3 pepper to 2/3 sumac. The deep red berries are most often used ground into a powder. To my amazement he has a chapter on sumac with recipes for drinking teas made from those same red cones I was warned against many years before. I have been using sumac powder as a spice for a long time, but am only now convinced that I can make the same thing with the sumac which grows all around us – except for the few hundred a year I pull out. I divided the recipe in half – to make one vegan and the other with meat. The second thing I learned is if you want a liquid infusion, just covering them with tepid water and letting them soak for anywhere from 10 minutes to a couple of hours. So I can be reluctant to go out and buy a whole jar of something new to me just to use one teaspoon of it in a recipe. After food poisoning, it will be useful to drink a glass by boil sumac spice. Just pop them all in a single layer in a low oven or dehydrator and leave them until they feel completely dry, about five hours. There are other things that can be done with sumac-ade. Add it to salad dressings or the salads themselves, in fact, add it wherever you would use lemon or lime. 2 Tbsp dark molasses. This drink is known as Indian lemonade. Also ensure that you don’t pick the Sumac cones immediately after rain since it tends to wash away the flavor. I then repeated this process with more water and the second batch was as dark and tasty as the first. Place the sumac in a double sheet muslin and hold the edges together and tie to form a tight pouch that holds in the sumac. With your hands, remove the small Sumac berries from the stems and place them in a container filled with fresh cold water. This will release even more of their juices into the water. This makes this drink not only deliciously refreshing, but also very good for you. This tangy spice brings a beautiful citrus flavour to dishes from salads and potato wedges to roast chicken. For the meat version, I used pork crackling left over from my lard rendering, but bacon, pork or sausage, raw or cooked, would work just as well. The only edible sumac is red sumac. It doesn’t take any longer, and the berries are easier to remove when dry. It has a tart lemony flavour which is good in any spicy cooking, and can be used in place of lemon or lemongrass. Za’atar is considered the condiment king in the Middle East. Try using it in salads instead of lemon juice or to season grilled meat and fish. 1 tsp salt. Lukewarm water allows the sumac to release its aromas and flavour more than chilled water. Each cluster is made up of several small cones, so if you just pull them apart, you can easily rub the berries off right down to the centre stalk. Many avoid it with beef. Categories: edible weeds, main dish, preserving, recipes, spice | Tags: beans, drying sumac, Fiesta Friday, foraging, staghorn sumac, sumac infusion, vegan | Permalink. The dried berries need only be ground (I use a coffee grinder) and then sifted. Sprinkled over fish for instance, it has the same effect as a sprinkling of lemon. Place that pouch in a large pitcher then pour in the warm water. Eventually, they would strain the liquid and use the water in the place of lemon juice whenever needed and not available and whenever the more sumac flavour was preferred. Sumac is a spice, used mostly in Middle Eastern cooking, that has a lovely tart mild lemon flavor. I had just recently learnt though that the native Indians of America had also been making a sumac drink, which nowadays is referred to as Sumacade! Given its complementary flavor, sumac can be used to enhance a wide variety of dishes. This in vitro study confirmed the results of earlier studies that had found staghorn suma… People dry and powder these berries for use as an herbal medicine or culinary spice. It works as well as cranberry juice does in alcoholic beverages. for centuries. Powdered sumac has a tart flavor that can be used on fish, chicken, over salad dressings, … Easy Sumac Tea Here is a real easy way to make sumac tea. For the sweet chilled drink, sweeten the sumac-infused water to taste and serve chilled over ice. First, when drying, it is simpler to dry the whole cluster. January 16, 2015 by Hilda 35 Comments. You can mix it with berry juices or even iced teas…. I quickly un-learned my “false” lesson and explored this wild food: I’ve been enjoying it ever since. Method. In India, hot tea made with sumac is quite popular. It’s characterized by its large clusters of red berries. We’re here to fix that. Mix all the ingredients in a saucepan or slow cooker. Make Sumac Powder Did you know you can make sumac powder to use as a spice? And now scientists are studying the health benefits of this anti-oxidant rich spice. Meanwhile, I did make a recipe for baked beans I have been meaning to get to for some time now. You are cordially invited to drop in and join the party, with or without a contribution of your own. Because sumac is in the same family as cashews, folks who are allergic to tree nuts should work with their doctors and be very careful to ensure they are not also allergic to sumac. Bring to a boil and then simmer gently, covered, for 3-4 hours. I have figured out a few things about preserving sumac. The flavour of sumac is so universally appealing that it’s hard to go wrong. And at some point people managed to find a way to get a sour liquid out of the otherwise non-juicy sumac clusters! Strain off the liquid through a cloth. 1/2 tsp dried mustard powder. Sumac comes from the berries of a wild bush that grows wild in all Mediterranean areas, especially in Sicily and southern Italy, and parts of the Middle East, notably Iran. Give it a try and see how you like it. Ground spices don’t last forever. Never ever eat white sumac! A full five minutes of picking off a few clusters of berries was sufficient to fill a sack to be dried or soaked. Benefits of Sumac. Add salt to the water so that it absorbs as the beans sit, then strain and fry the beans in oil at 350°F (180°C). While sumac … Delicious on zuchinni or grilled veggies. info@dimasharif.com @DimaSharif Dima Sharif Dima Al Sharif Dima Sharif dimasharifonline Dima Al Sharif Dima Sharif, MOONEH Foodstuff Supply Services LLC    +97148880260    Jebel Ali Industrial Area 1, Jebel Ali Commercial Complex, Gate 1, Warehouse 21, Dubai - UAE, Subscribe to Dima Sharif Channel on YouTube. If you aren’t too familiar with sumac, you’re going to want to get up close and personal with it by the end of this post. It is plentiful, easy to identify and gather, has a long shelf life, and is easy to turn into powder or liquid. As such, it would not have escaped them that a sour juice of sumac could in fact replace lemon juice when needed. The majority of sumac found in grocery stores and marketplaces is ground from the dried berries of the sumac bush and sold as a coarse powder. I prefer this method to simmering them, which although gives a deeper infusion, will destroy the vitamin C. If cooking with the infusion anyway, this is not a problem, but when I use the product raw, it is best to preserve its full nutritional value. To make this water infuse water overnight or a day with finely ground Sumac. 2 tsp chili powder. Sumac has many health benefits most important of which are the loads and loads of antioxidants, vitamin C and its antiaging properties (read more on this link). The staghorn sumac, named for the velvety covering on its new branches, similar to the velvet on a stags new antlers, is a common and … You can also use it to make tea. The tartness of sumac is partly due to ascorbic acid (vitamin C) so one also has a health incentive to drink this beverage. I love finding such shared recipes in areas/times that do not necessarily have anything to do with one another… just another testament of how food eventually unifies us as a species with the same needs and the same access to resources eventually the same common sense! Here are 31 sumac recipes to make sure that jar of tangy goodness doesn’t waste away in your spice cabinet. And as such, people would sweeten the sumac water with honey, sugar/syrup to create a sweet sumac drink. It’s called Sumac-ade because it tastes similar to lemonade and it even looks like a pink lemonade. It can be found in Greek and Middle Eastern markets. How To Make Sumac-ade made from Wild Edible Sumac . The ancient herb sumac—made from ruby-colored berries that are ground into a beautiful, coarse powder that bursts with color and flavor—has been underappreciated in American cooking (if you immediately thought of poison ivy, you’re wrong!) Sumac tea regulates digestion. 1/2 cup pork crackling (for a meat version). Many other varieties of sumac occur in temperate regions of the world. 200g DS Organic Sumac (or 300g fresh sumac berries), Agave Syrup to taste (add as much as you’d like it to be sweetened). True! Ground sumac will be the most pungent when first opened and start to lose effectiveness at around 6 months. Sumac Tea Protects Heart And Liver . read more about sumac and its uses in this link, Use sumacade as base for some cocktails. We all know that where there is flavoured water or any liquid with flavour there is juice! Sumacade image courtesy of ©Hayley Ryeczek, the author of Health Starts In The Kitchen. Grinding and drying sumac with a small amount of salt is the traditional way of preserving the spice in the Middle East. It's a wonderful mixer for cocktails and makes a wonderful non-alcoholic spritz, like this Sumac-Mint Fizz. I often sprinkle it over a platter of grilled vegetables or roasted chicken; it looks as appealing as it tastes. It protects against urine and fecal poisoning by cleaning both your stomach and intestines. Here is how to make this wonderfully nutritious drink that has a lemonade-type flavor: Pick several clusters of berries for use. In addition to being a great savory spice, it also works for giving a burst of acidity to Bloody Mary drinks and other beverages. Put into a spice shaker and use just as you would lemon pepper. It is as easy to make a big batch as a small batch, and any extra can be frozen for later use without losing any of its original flavour or texture. Drinking half a cup of sumac a day also protects against stomach ailments. Place that pouch in a large pitcher then pour in the warm water. It’s tart, naturally sweet and so refreshing, especially on a hot summer day. 3. Like green tea sumac berries are a natural source of tannins. Mix all the ingredients in a saucepan or slow cooker. A ridiculously easy and satisfying dish for the winter months, it needed a bit of a makeover to move with the times. Sumacade is made by soaking sumac berries (drupes) in cool water, straining the liquid and adding sweetener, it’s a taste similar to lemonade or lightly sweetened tropical punch/cherry koolaid. For cooking, it’s used to add a tangy flavor to meats, vegetables, rice, and salads like fattoush. 4 Ways to Use Sumac . The rains tend to wash away the tasty bits, so I only collect sumac after a long dry spell. Now that I have a good stock of sumac, I will be posting more recipes using this super local super food. August 3, 2013 by Hilda 4 Comments. Soak the berry clusters in a pitcher of cold water over night or longer to enhance the flavor. Place the sumac in a double sheet muslin and hold the edges together and tie to form a tight pouch that holds in the sumac. We do not disclose, give, sell, or transfer any personal information about our visitors unless required for law enforcement or by federal law. Apart from the popular Summaqiah (a traditional Palestinian concoction/stew made using sumac the recipe and origins of which are fully covered in the book), Sumac was also used in the Old Palestinian kitchen to replace lemon when lemon was out of season. However, it is each person's responsibility to ensure proper identification before consuming any wild edible. Shake and drink this water instead of plain water. Sumac is in the same family as both of those plants. Sumac is usually sold as a coarsely ground powder, perhaps called "powdered culinary sumac," and can also be found in berry form. 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