Sumac is a spice popular in Middle Eastern cooking. Sumac provides a rich red color but also a sour note similar to how a lemon adds a sour flavor.
The Sumac spice comes from the plant sumac (Rhus coriaria). The name sumac literally means red.
In folk medicine and traditional Arabic Palestinian herbal medicine, this plant has been used in the treatment of cancer, stroke, diarrhea, hypertension, dysentery, haematemesis, ophthalmia, stomach ache, diuresis, diabetes, atherosclerosis, measles, smallpox, liver disease, aconuresis, teeth and gum ailments, headaches, animal bites, dermatitis, and liver disease.
Here’s what you need:
1- sumac Berries
2- a sifter, strainer, or colander
3- a blender, herb grinder, or food processor
In the wild it is one of the easiest to identify. Full of berries in clusters. If you are concerned about poison sumac there is an easy way to tell the difference. Poison sumac has white berries.
***Do not eat any wild food unless you can positively identify it.
Step 1. Collect your Berries.
Do not eat any wild food unless you can positively identify it.
In the wild it is one of the easiest to identify. Full of berries in clusters. If you are concerned about poison sumac there is an easy way to tell the difference. Poison sumac has white berries.
Berries are best collected during a dry period. Rain and moisture and removes the acids that give it a sour flavor.
Approximately 1 cup of berries will produce about 1 ½ teaspoons of spice.
Dry your berries in a cool dry place for 1-2 weeks. This will allow you to separate the spice from the seeds.
Step 2: Grind Your Sumac Berries
Put the berries in a food processor, or blender. I am using a cheap herb grinder. The goal here is to be able to separate the seed from the berry. This red dust is your spice.
Step 3: Strain the Seeds Out of Your Sumac
Your misture can be put in a strainer, colander, or mesh to separate the seeds. The spice will fall through. The spice will taste very tart.
Step 4 – Enjoy!
You can use the spice by itself on chicken or add it to other spices.
References:
HPLC–DAD–ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits.Food Chemistry Volume 166, 1 January 2015, Pages 179-191
His research on plant medicine has led to more than 45 publications and abstracts.This research has been presented at international meetings in the USA, France, Turkey, Peru, Israel, Austria, and Italy.
Categories: Food, Plant Medicine
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