A wild red berry from Turkey with cherry and citrus notes.

Sumac.jpg

Sumac's savory bright fruit and citrus tones make it a great substitute for lemon, tamarind and vinegar. Traditionally used with zaatar or yogurt, yet its versatility pairs well with lamb, chicken and fish.
The acidity mixes well with dressings, marinades, dry rubs and the deep red with purple hues adapt well when dusted on top of fruit, chocolate or ice cream.


Ingredients (50g): Sumac