Spicy World Ground Sumac Spice 1.25 LB Bulk Bag (20 oz) (1.25 Pound)
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To me, it has a very salty flavor. I believe they seasoned it with salt. On the package, there is no list of ingredients.
This product was purchased for the purpose of coating tofu. It tasted amazing. I'm not sure what the health benefits are. I'm sure I'd buy it again, but I wasn't expecting it to come in such a large package. I won't be able to use all of it for a long time. I enjoy experimenting with new concepts and ideas. It sounds like it's going to be a lot of fun.
Rhus Typhina is the Rhus Typhina family's edible sumac.
Yes. If you look closely, it says it's made in a facility that handles tree nuts and peanuts right on the package.
Selected User Reviews For Spicy World Ground Sumac Spice 1.25 LB Bulk Bag (20 oz) (1.25 Pound)
It does not say on the package that it contains salt, but it does. Yes, I've eaten plenty of pure sumac to get a sense of how it should taste.
This is a fantastic deal. Tzatziki gets a boost of flavor from a pinch of sumac. One cucumber should be shredded and placed in a bowl lined with paper towels. Allow the cucumbers to sit for about 20 minutes after salting them. Squeeze the excess water out with more paper towels. Toss the cucumbers with Greek yogurt, good feta, sumac, and a few snips of fresh dill in the empty bowl. Allow 10 minutes to chill before serving.
Many people complain that it is less "sour" and "bland" than other sumac varieties. To some extent, this is correct. Sumac has been a part of my diet for as long as I can remember (since I was able to chew). Sumacs come in a variety of colors and flavors, ranging from dark brown to bright red. br>br>In a coarser grind, this sumac is softer, gentler, and milder than some others. It doesn't seem to "cut" through the flavor of your main course. It adds a tangy flavor to the dish. Many of my friends prefer the tangy sumac that is more sour and "intense," resulting in a crisper cut. Palate and food are examples of this. That isn't going to happen with this approach. Instead of the strong sour taste of other sumacs, this one has a sweeter, milder flavor. This is what I would prefer. I don't want sumac to take center stage in my meal - I'd like it to be a subtle enhancement to the overall flavor of what I'm cooking.
Purple sumac was on my wish list. It's a great complement to my hummus, which I made myself. The color is red. I was looking for a different flavor of purple sumac. I'm not sure how to tell whether I'm ordering red or purple sumac, but the flavors are slightly different. This had a good flavor, but it wasn't quite what I was looking for. I'm sure I'll use this spice in a variety of dishes, both foreign and domestic. **Please note that this brand does not have a strong flavor and is not at all aromatic. I'll have to make do with more than what Israel has given me. Also, where did this spice come from and when did it expire? ** I believe my next purchase will be from a different brand.
Almost anything can be sprinkled with it. On my fattoush, it was fresh, full-flavored, and delicious. Ingredients: br>br> 2 heads romaine lettuce, choppedbr>1/2 cup thinly sliced green onionbr>1 cup diced tomatoesbr>1 cup diced cucumberbr>1/2 cup coarsely chopped fresh mint leavesbr>1/2 cup coarsely chopped flat-leaf parsleybr>1/2 cup coarsely chopped flat-leaf parsleybr>1/2 cup coarsely chopped flat-leaf parsleybr>1/2 cup coarsely chopped flat-leaf parsleybr>1/2 cup coarsely optional ingredients: parsley leavesbr>br>leaf parsley leavesbr>br>leaf parsley leavesbr>br>leaf radishes and/or chopped green pepperbr>br>Dressing Ingredients: 1 teaspoon (br>br>br>br>br>br>br>br>br 2 cloves garlic, chopped 1 tsp. garlic (four garlic cloves) 1 tsp. salt (I prefer kosher)br>1/2 cup freshly squeezed lemon juice (about 2 large lemons)br>1 tsp. 1/2 cup extra virgin olive oilbr>br>Instructions: Sumac, plus more for sprinkling on individual salads if desiredbr> Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). br>br>Mash the chopped garlic and salt together in a mortar and pestle, or with the back of a knife or spoon, while the oven heats. Place the garlic cloves- In a small bowl, make a salt paste, then add 1 teaspoon lemon juice. Sumac. Alternatively, you can make the dressing in a glass jar and shake it to combine. br>br>Cut pita into strips about 3/4 inch wide and arrange on baking sheet, brushing with olive oil if desired. Bake until pita strips are crisp but only just starting to brown, about 10 minutes. Keep an eye on them as they can quickly turn from toasty to burnt. Remove romaine's outer leaves, trim, wash, spin dry, or dry with paper towels. Romaine should be cut lengthwise into fourths, then turned and chopped crosswise into small pieces. In a large salad bowl, combine the chopped romaine and the dressing. Toss lettuce with chopped tomatoes, green onions, cucumbers, mint, and parsley. Toss in half of the dressing, then add the crumbled pita chops and toss once more with the remaining dressing. You don't have to use all of the dressing; the salad should still be moist. Allow a few minutes (or longer) for flavors to meld and the pita chips to absorb some of the dressing. Before serving, top with a sprinkling of Sumac.
Mediterranean cuisine is popular in my hometown of Detroit, so I've been trying to master it at home. This sumac is identical to the sumac served in local restaurants. This was a hit with my family in a fattoush salad and on top of homemade hummus. This is a company from which I will make future purchases.
Sumac is a ground fruit with a tart/lemony flavor if you haven't heard of it before. Like lemons, it can be used as a topping and garnish for almost anything. It's great on top of Hummus, as a salad dressing with olive oil and lemon juice, or with meat (particularly kebabs and other Middle Eastern dishes). Keep in mind that this is a condiment that must be used liberally to achieve the desired flavor, which will obviously vary depending on personal preference. br>br>Now, this sumac has nothing particularly bad about it, and I have not received a rancid/bad-smelling package. In comparison to what I'm used to, it's just bland and flavorless. Furthermore, I found this sumac to be too coarsely ground, at least to my taste. This made it very unpleasant to add more to make up for the lack of flavor.
This spice was used on chicken brought in by a coworker, so I bought it and used it to make chicken according to a recipe. It had no flavor and was a complete dud. When I was speaking with one of my coworkers, She asked what brand I used and said she had never tried it, but she did give me some of hers. What a difference it makes. She'll go out and get some for me. It costs half as much and tastes twice as good. I'm not sure if I'll be able to drop the name, but if I do, I'll go back and edit this review.
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