'Sumac' the natural medicine, healing for years!
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Some spices serve as a reminder of how amazing nature is. One of them is sumac. This garnet-colored gem has brown reflections, and it has a long history in Middle Eastern cooking.
It is primarily used in stews and grilled meats and is tangy and lemony. The primary consumer, prepares it with all the sauces.
Sumac tea
This red berry, whose name is of Syriac origin, grows on an Anacardiaceae family shrub. There are more than 150 species, but not all of them are edible. For example, poison ivy causes painful rashes when it comes into contact with the skin. Some are actually fatal.
The Rhus coriaria Linn, also known as "currier's sumac," is a plant native to the eastern Mediterranean region where you can find sumac in the form of a slightly moist powder.
Dried Sumac powder
The tannin-rich leaves and bark of this tree are used to soften the animal's skin and give it a mahogany hue, earning it the name of the craftsman who makes it possible to turn leather into a finished product after tanning.
The Middle Eastern spice sumac can be found in a wide variety of Middle Eastern dishes.
The earliest references to this seasoning come from ancient times. Because of its medicinal and nutritional properties, sumac was utilised not only by the Arabs but also by the Greeks and the Romans.
Sumac plant in falls
Previously restricted to use in eastern cuisine, sumac is now seeing a rise in popularity across the globe as a result of the current spice craze in Europe.
Rhus Coriaria, also known as sumac, is a shrub that can grow up to three metres in height and is a member of the family Anarcadiaceae.
The word "sumac" originates not only from the Arabic word "summaq" or "somagh," which both mean "red," but also from the Celtic word "rhus," which the Romans and Greeks attributed to Celtic origin.
Sumac fruit
Sumac is a plant that is native to both Italy and the Middle East, and it is also known as the following names:
Sumac, known as the currier's sumac, gets its name from the tannin-rich leaves and bark of the sumac tree, which are used in the production of leather to make it more pliable, lighter, and brownish-red in colour.
Vinaigrier due to the acidic and piquant taste of its fruits, which is reminiscent of both lemon and vinegar.
Sumac consists of the following:
- hairy, serrated leaves that turn a vibrant red in the fall season - clusters of tiny, white flowers that bloom throughout the year
- berries that are brick-red in colour and contain a few small brown seeds
Sumac is an excellent replacement for lemon and vinegar in any recipe.
Sumac fruits
It was used as a substitute for vinegar and lemon in ancient times by both the Romans and the Greeks. Sumac is a dark red powder with a creamy consistency. It is made from the dried and crushed berries of the sumac plant.
Sumac has a flavour that is somewhat reminiscent of lemon and vinegar, which can be described as mildly sour, tangy, and fruity without having an astringent quality.
Sumac powder preparation
Use of sumac:
This deep red spice is the primary flavour creator in some traditional Middle Eastern dishes such as fattoush salad and musakhan; however, it is a versatile spice that can add depth and tang to many things including chicken, fish, and all different kinds of salads!
In addition to that, it is an essential component of middle east foods, and it works wonderfully as a rub for grilled meats when combined with other seasonings like allspice and chilli pepper flakes.
Sumac leaves and fruit
In marinades, in vinaigrette, beets or green beans always mix at the end of the preparation - in powder form on meats, seafood (fish...), chicken (skewers), omelettes, rice, stuffing or to sprinkle dishes at our convenience.
Sumac is used in the preparation of zaatar, which is a mixture of spices and herbs that includes toasted sesame seeds, sumac, and thyme.
Properties of sumac include the fact that it promotes digestion and acts as a centrifuge.
Preparing Sumac tea with lemon
The use of sumac, which is done quite frequently in the kitchen, acts as a natural defence mechanism against infectious diseases. For those who are curious about the advantages of drinking sumac tea, the most significant advantage is that it makes the body more resistant to illness.
As a result, during the winter months, it is suggested that you consume a total of two cups of coffee per week. Although it speeds up metabolism, drinking tea made from sumac can make you feel weaker.
Sumac fruit on the tree
Ingredients:
- 1 teaspoon sumac
- 1 cup su
- 1 slice of lemon
- 1 slice of apple (optional)
Method
Put a cup of water in the teapot and squeeze 3-4 drops of lemon into it.
Add an apple slice to the tea boiled over low heat.
After the water boils, pour it into a glass and add a teaspoon of sumac and let it brew.
After 5-7 minutes, strain the sumac from the brewed tea and drink it by throwing a lemon into the tea.
If you do not want to consume sumac alone, you can also consume it by putting it in salads.
All of the photographs are my own, taken with my iPhone. Thanks for visiting and taking time to read here.
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