Use during or at end of cooking to add acidity to chicken, lamb, fish, veggie dishes and stews. Makes a delicious addition to salad dressings, dips, yogurt and soups too!
Sumac, meaning "red" can be derived from many different species but it is the Rhus Coriaria species that is commonly used as a spice. The sumac tree produces berries which ripen to a pinkish red colour and turn deeper red when harvested. Sumac is a souring agent and more refreshing and fruity than other souring spices. It is said to be less sharp than vinegar and more pleasing than than tamarind. Sumac does contain tannins.
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Canadian , Organic