It works as well as cranberry juice does in alcoholic beverages. It’s characterized by its large clusters of red berries. 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! I quickly un-learned my “false” lesson and explored this wild food: I’ve been enjoying it ever since. This feature helps you to lose weight. I had come to learn a lot about Sumac. Sumac is a tangy, lemony spice often used in Mediterranean and Middle Eastern cooking. It is used in this recipe with her permission, please do not copy or use it without contacting her first. With your hands, remove the small Sumac berries from the stems and place them in a container filled with fresh cold water. You can slightly crush the berries to help aid in releasing their flavor. 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. It has been a tough year for gathering sumac in this area – just too much rain. 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 … Cover with cold water and allow to sit about an hour. It can also be purchased as a whole, dried berry. 1 tsp salt. Given its complementary flavor, sumac can be used to enhance a wide variety of dishes. This will release even more of their juices into the water. 1 cup pureed tomatoes. For cooking, it’s used to add a tangy flavor to meats, vegetables, rice, and salads like fattoush. The addition of sumac gives it a mildly fruity flavour and richer colour than the original recipe. 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. This makes this drink not only deliciously refreshing, but also very good for you. 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. However, it is each person's responsibility to ensure proper identification before consuming any wild edible. Add it to salad dressings or the salads themselves, in fact, add it wherever you would use lemon or lime. Put into a spice shaker and use just as you would lemon pepper. Shake and drink this water instead of plain water. 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. Many other varieties of sumac occur in temperate regions of the world. 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. 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. The plant contains a compound called urushiol, which can irritate the skin and mucus membranes, causing a poison sumac rash. 1/2 cup pork crackling (for a meat version). Mix the Sumac with freshly ground pepper, 1/3 pepper to 2/3 sumac. 4 Ways to Use Sumac . 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. It’s called Sumac-ade because it tastes similar to lemonade and it even looks like a pink lemonade. 2 tsp chili powder. 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. 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. Traditionally, it was used in the treatment of many types of disease. First, when drying, it is simpler to dry the whole cluster. 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. 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? “It’s the dried, ground up fruit,” explains Frisch. This online space offers posts of thoughts and compilations of all that I find interesting and worth sharing. It’s great on fried fish and on the chips too, rice dishes, and Middle Eastern fare such as hummus, bean or chickpea salads. My sister made one of the best wines that I have ever tasted from it. The only edible sumac is red sumac. Za’atar is considered the condiment king in the Middle East. Make Sumac Powder Did you know you can make sumac powder to use as a spice? Here is how to make this wonderfully nutritious drink that has a lemonade-type flavor: Pick several clusters of berries for use. 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. read more about sumac and its uses in this link, Use sumacade as base for some cocktails. I divided the recipe in half – to make one vegan and the other with meat. Place that pouch in a large pitcher then pour in the warm water. Mix all the ingredients in a saucepan or slow cooker. Strain off the liquid through a cloth. About 1/2tsp / litre. Here are 31 sumac recipes to make sure that jar of tangy goodness doesn’t waste away in your spice cabinet. Suma is somewhat related to poison ivy but it is not toxic. Method. 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. Ripe sumac has a dark velvet color. 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 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. Everything I read suggests that your tea will taste the best if you allow it to steep in the fridge. It's a wonderful mixer for cocktails and makes a wonderful non-alcoholic spritz, like this Sumac-Mint Fizz. It’s famous for its Ruby color and tangy flavor. It can be found in Greek and Middle Eastern markets. Many avoid it with beef. We do not disclose, give, sell, or transfer any personal information about our visitors unless required for law enforcement or by federal law. I often sprinkle it over a platter of grilled vegetables or roasted chicken; it looks as appealing as it tastes. 2 Tbsp sumac. That sumac is poisonous! 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). We all know that where there is flavoured water or any liquid with flavour there is juice! Sumac tea regulates digestion. What sumac tastes like is salty lemon zest. 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. As such, it would not have escaped them that a sour juice of sumac could in fact replace lemon juice when needed. After food poisoning, it will be useful to drink a glass by boil sumac spice. We use cookies to ensure that we give you the best experience on our website. Sprinkled over fish for instance, it has the same effect as a sprinkling of lemon. 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. 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. 1 cup sumac juice or water. Basically the same soaked sumac drink, sweetened with sugar/stevia/agave… and served as cool drink! January 16, 2015 by Hilda 35 Comments. Take your sumac (whichever part you'll be using) and put it in a container with cold water. 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. Hope to see you there! 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! Pick the sumac around August in order to make sure it is ripe. Like green tea sumac berries are a natural source of tannins. I see it being used in an increasing number of recipes, and am happy that this versatile and tasty spice is catching on. Follow Along the Grapevine on WordPress.com. They had soaked it in water and noticed that the longer you soak sumac in water the more sour and pungent the flavour of sumac is in that water. 3. 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. It will have a tendancy to clump somewhat, but don't worry too much about that. This in vitro study confirmed the results of earlier studies that had found staghorn suma… You can also use it to make tea. All my recipes have been tested and tried by me. You are sure to meet some talented bloggers and find some original and tantalizing recipes. The dried berries need only be ground (I use a coffee grinder) and then sifted. Benefits Of Sumac. 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. You’d want about 1 cup of water for each cone. And now scientists are studying the health benefits of this anti-oxidant rich spice. 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. Sumac is usually sold as a coarsely ground powder, perhaps called "powdered culinary sumac," and can also be found in berry form. 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. Many people keep sumac powder in their pantries to add some lemony tang and colour, particularly to Middle Eastern dishes. This tangy spice brings a beautiful citrus flavour to dishes from salads and potato wedges to roast chicken. Always forage responsibly and only in areas safe to do so and without trespassing. Cover the pitcher and allow to steep for 2-3 days, making sure to stir it at least once every day. for centuries. And as such, people would sweeten the sumac water with honey, sugar/syrup to create a sweet sumac drink. A ridiculously easy and satisfying dish for the winter months, it needed a bit of a makeover to move with the times. For the garbanzo beans, cover chickpeas with a ton of water and overcook them, to where the skins look like they're popping off, the beans are breaking in half, and they're almost mushy. For the sweet chilled drink, sweeten the sumac-infused water to taste and serve chilled over ice. It is an essential ingredient in Arabic cooking, being preferred to lemon for sourness and astringency. People dry and powder these berries for use as an herbal medicine or culinary spice. 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! Add a Middle Eastern twist to your cooking with a touch of sumac. In North America For information on its nutritional value, I recommend looking at this article. Sumac is a spice that comes from ground Sumac berries of the Middle Eastern Rhus Coriaria plant. It protects against urine and fecal poisoning by cleaning both your stomach and intestines. In India, hot tea made with sumac is quite popular. It has a tart lemony flavour which is good in any spicy cooking, and can be used in place of lemon or lemongrass. Ground sumac will be the most pungent when first opened and start to lose effectiveness at around 6 months. The tartness of sumac is partly due to ascorbic acid (vitamin C) so one also has a health incentive to drink this beverage. When the leaves are burned, the compound can even enter the lungs, causing pain and difficulty breathing, which can even be fatal. 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). Categories: edible weeds, main dish, preserving, recipes, spice | Tags: beans, drying sumac, Fiesta Friday, foraging, staghorn sumac, sumac infusion, vegan | Permalink. I am bringing this hearty winter dish to Angie’s 51st Fiesta Friday. You can add some herbs and sliced fruits for another version of sumacade. 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. We’re here to fix that. Also ensure that you don’t pick the Sumac cones immediately after rain since it tends to wash away the flavor. This tangy spice brings a beautiful citrus flavour to dishes from salads and potato wedges to roast chicken. You are cordially invited to drop in and join the party, with or without a contribution of your own. August 3, 2013 by Hilda 4 Comments. It’s tart and acidic, but less so than lemon. Special focus is ever on Food and Life (of course including things in between as I am never able to be single dimensional!). While sumac … There are other things that can be done with sumac-ade. The flavour of sumac is so universally appealing that it’s hard to go wrong. Don’t consume sumac if you are allergic to cashews or mangoes. How To Make Sumac-ade made from Wild Edible Sumac . You’ll want to grind it yourself or soak it in water to reconstitute. 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. However, some people say that exposing sumac berries to hot water neutralizes some of the vitamin C. 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. (Berries from some of those species can cause skin irritation, so best leave the harvesting to the experts.) Sumac Tea Protects Heart And Liver . It is plentiful, easy to identify and gather, has a long shelf life, and is easy to turn into powder or liquid. Place that pouch in a large pitcher then pour in the warm water. Sumac is a spice, used mostly in Middle Eastern cooking, that has a lovely tart mild lemon flavor. The rains tend to wash away the tasty bits, so I only collect sumac after a long dry spell. It’s not a fine powder. Both staghorn sumac (Rhus hirta L.) and Sicilian sumac (Rhus coriaria L.) have been studied for their free radical scavenging properties. 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). 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. Bring to a boil and then simmer gently, covered, for 3 … 200g DS Organic Sumac (or 300g fresh sumac berries), Agave Syrup to taste (add as much as you’d like it to be sweetened). Meanwhile, I did make a recipe for baked beans I have been meaning to get to for some time now. Now that I have a good stock of sumac, I will be posting more recipes using this super local super food. 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. 1/2 tsp dried mustard powder. Sumac is in the same family as both of those plants. This drink is known as Indian lemonade. Drinking half a cup of sumac a day also protects against stomach ailments. The deep red berries are most often used ground into a powder. Ground spices don’t last forever. I then repeated this process with more water and the second batch was as dark and tasty as the first. And at some point people managed to find a way to get a sour liquid out of the otherwise non-juicy sumac clusters! True! Soak the berry clusters in a pitcher of cold water over night or longer to enhance the flavor. Bring to a boil and then simmer gently, covered, for 3-4 hours. 2 Tbsp dark molasses. 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