Sumac has been a popular flavouring to use in the last few years: it is a purply-red powder made from the dried fruits of the sumac, a small tree that grows in the Middle East and in North America. The name "sumac" comes from similar-sounding Arabic, Old French, Latin and Syriac words meaning "red". It lends a lemony piquancy to savoury dishes.
Health Benefits: As it is not consumed in large quantities, I'm not sure how useful culinary sumac is to health; you can, however, get it in tablet form for health purposes. In theory, sumac is an antioxidant, antifungal and antimicrobial agent.
How do you like to use sumac? Have you ever tried it in anything sweet?
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