Sumac

Sumac’s lemony-tart and astringent taste will punch up the flavour profile of your dishes. The spice is obtained from deep red tangy berries of a tree Rhus coriaria, which grows in the Middle East and parts of Italy. Sumac adds a pleasant acidic-fruity touch to hummus, sauces, rice pilafs, salads like fattoush, grilled fish and chicken. You’ll smack your lips in delight sipping on sparkling sumac lemonade, also known as sumac-ade.

 The spice is a good source of vitamin C, omega-3 fatty acids and has antimicrobial, antioxidant and anti-inflammatory properties. Sumac improves digestion, helps regulate blood sugar levels and is a mild diuretic. It is used in za’atar spice blend, a mix of sumac berries, thyme and nutty toasted sesame seeds, which is smeared over man’oushe, a chewy Lebanese flatbread with a crisp exterior. A sprinkling of sumac will elevate the flavour of roasted sweet potatoes, liven up your favourite vinaigrette and add a little zip to your Caprese salad. Dessert devotees will enjoy sumac’s tangy lemony flavour in a spiced apple cake, or a red berry pudding. To boost your health and stimulate the taste buds, try heating up some sumacade with lemon juice, cloves, cinnamon, allspice and sugar. Pour into glasses and garnish with a sprinkle of freshly grated nutmeg.