Sumac is a ground seed that has a sour tart and salty taste. It is used a seasoning on rice marinades and rubs for meat and poultry in Persian cuisine.
The fruits of the Sumac plant are ground into a deep red or purple powder and are used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat.
In Arabic cuisine it is used as a garnish on Meze dishes and added to salads. In Persian and Kurdish cuisine Sumac is added to white rice or Kabob. In Turkish cuisine it is added to salad- servings of Kabob and Lahmacun.
Ingredients: Sumac Salt
Allergen: Packed on shared equipment with wheat tree nuts soy and sesame.
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