The berries are dried and crushed to form a coarse powder that has a wonderful rich purple-red colour, Premium Sumac is used widely in cookery in Arabia, Turkey and the Levant, and especially in Lebanese cuisine.
 
In these areas it is a major souring agent, used where other regions would employ lemon, tamarind or vinegar.
 
It is rubbed on to kebabs before grilling and may be used in this way with fish or chicken. For fish, make a paste with Equagold’s Vanilla Grapeseed Oil and spread over the fish, then pan fry.
 
The juice extracted from sumac is popular in salad dressings and marinades and the powdered form is used in stews and vegetable and chicken casseroles. Equagold’s Sumac is imported from Syria and is the finest quality.
 
Equagold’s Aromatic Sumac is imported from Turkey and is the finest quality available.
 
Tips for using Equagold Sumac Spice:
Dry rubbed onto kebabs before grilling
Perfect match for any Chicken dish
Barbecue – For seafood, make a paste with Grapeseed Oil, Vanilla Powder and spread over the seafood, then BBQ, pan fry or grill.
Popular spinkled over starters, salads and sides
Zesty ingredient to add to salad dressings and marinades
Can also be added to stews, vegetable and chicken casseroles
 
Other sizes available.