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Sumac
Description
Sumac comes from dried and coarsely-ground berries which have a sour, citrus-flavour. The burgundy-coloured sumac berries grow in clusters, and the dried berries are widely used throughout Middle Eastern cuisine in place of lemon juice, vinegar or tamarind.
Sprinkle the deep red sumac powder over hummus, or use to garnish Persian rice. Also try combining sumac with fresh lemon juice and olive oil as a salad dressing, or use the lemony flavours to season lahmacun flat breads and grilled fish. Equally, sumac enhances the flavour of lamb and chicken dishes with its citrus notes, and it is often rubbed into kebabs before cooking to cut through the fattiness of the meat.
Quick Comparison
| Settings | Sumac remove | Ground Cardamom 50g remove | Terra Rossa Spicy Dukka remove | Mymoune Orange Blossom Water remove | Rose Water remove | Mahlab (Mehlepi) remove |
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| Price | 3.44€ | 4.07€ | 4.94€ | 8.69€ | 2.44€ | 4.99€ |
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| Content | Sumac comes from dried and coarsely-ground berries which have a sour, citrus-flavour. The burgundy-coloured sumac berries grow in clusters, and the dried berries are widely used throughout Middle Eastern cuisine in place of lemon juice, vinegar or tamarind. Sprinkle the deep red sumac powder over hummus, or use to garnish Persian rice. Also try combining sumac with fresh lemon juice and olive oil as a salad dressing, or use the lemony flavours to season lahmacun flat breads and grilled fish. Equally, sumac enhances the flavour of lamb and chicken dishes with its citrus notes, and it is often rubbed into kebabs before cooking to cut through the fattiness of the meat. | Ground cardamom is made from cardamom pods which have been finely milled into a powder to release their distinctively spicy-sweet notes. One advantage of using ground cardamom is that it dissolves in flavoured custards or milk, ensuring a silky-smooth texture. As well as working well in creams, custards and sweet Scandinavian pastries, cardamom powder can also be used to enhance savoury food such as fritters, spiced chickpeas and tabbouleh. Ingredients: 100% cardamom | Terra Rossa’s Spicy Dukka is the classic North African blend of roasted sesame and aromatic spices. The dukka – or dukkah – is perfect for sprinkling over hummus, salads, yoghurt and vegetables. Mixed with olive oil it makes a tasty dip for pitta bread. Try using the dukka to season chicken, lamb, potatoes, curries and even stir-fries. Or be adventurous and make your own flatbread – finish with a generous scatter of spicy dukka for an authentic Middle Eastern starter or snack. Terra Rossa’s founder, Hanan Samara, has created a beautiful range of spices and sauces based on the Middle Eastern flavours from her childhood. Hanan was born in Iraq to Palestinian parents and exiled to the UK In 1969. Terra Rossa is the Latin name for ‘red soil’, and the Romans’ biblical name for the Levant area of the Middle East with its distinctive coloured earth – spreading across Iraq, Syria, Lebanon, Israel and Palestine. Today Hanan travels to Jordan twice a year to meet with the master spice blender at her favourite spice market. They taste the spices together to ensure the flavours are consistent year round, adjusting the recipe a little every time. In a milder year, they might use a touch more of the stronger Palestinian za’atar or wild thyme. And in a different season, perhaps more of the milder Jordanian za’atar. Hanan then uses these spices to make Terra Rossa’s sauces in the UK, with flavours inspired by her heritage. The spice blends and sauces win Great Taste Awards year after year. Ingredients: roasted sesame, wheat, coriander, soya oil, dill, sumac, caraway, red chilli, salt, citric acid. Contains allergens: sesame, wheat (gluten), soya. | Great for giving your rice and couscous a lift, Mymouné’s Orange Blossom Water is fresh and fragrant. Distilled using traditional Lebanese methods, this orange blossom water is also perfect to add to your cakes, pastries and puddings. The versatile ingredient can also be added to hot water to make a digestif, or to fresh water to give you an aromatic palate cleanser. Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East. See the full range of Mymouné products here. Ingredients: distilled orange blossom | Rose water is a great way to infuse food with natural, strong floral flavours. This rose water is made by boiling rose petals in water, and then capturing and condensing the steam. The clear-coloured rose water works well in syrups, baklava, ice creams, meringues and even rice puddings. Start by adding a small amount of the rose water – it is easier to add than take away, and the perfume is quite intense. Brand may vary depending on availability. Ingredients: water, rose essence | Mehlepi – also known as mahlab or mahlepi is a Mediterranean spice which comes from Greek cherry trees. The mehlepi spice is extracted by cracking open the cherry stones of the St Lucie cherry tree, and removing the tiny seed kernel from inside. The mehlepi kernels can then be ground to a powder in a spice mill, releasing their distinctive, marzipan-sour cherry aromas. Traditionally, mehlepi is used to flavour Greek-American Christmas cakes, with the flavours complimenting Christmas clove and nutmeg aromas. Mehlepi is also delicious in biscuits and pastries, or even used to introduce an exotic spiciness to jams and pickles. Ingredients: Mahlep. |
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