Sumac Spice Powder 7 Ounce Bag - Ground Sumac, Sumac Seasoning (Sumak)

I love the smoky, earthy and citrus flavor this spice imparts to all of my Indian and Thai recipes. It comes in a re-sealable package, is super fresh and a quality spice addition to my herb/spice pantry.

Sprinkle on just about everything! fresh, full flavored and fantastic on my fattoush. Ingredients: 2 pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled 2 heads romaine lettuce, chopped 1/2 cup thinly sliced green onion 1 cup diced tomatoes 1 cup diced cucumber 1/2 cup coarsely chopped fresh mint leaves 1/2 cup coarsely chopped flat-leaf parsley leaves optional ingredients: chopped green pepper and or radishes Dressing Ingredients: 1 tsp. chopped garlic (2-4 cloves garlic) 1 tsp. salt (I like kosher) 1/2 cup fresh squeezed lemon juice, about 2 large lemons (adjust the amount to your own taste) 1 tsp. Sumac, plus more for sprinkling on individual salads if desired 1/2 cup extra virgin olive oil Instructions: Preheat oven to 400F. While oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife or spoon. Put garlic-salt paste in a small bowl, then add lemon juice and 1 tsp. Sumac. Whisk in olive oil and set dressing aside. You can also make the dressing in a glass jar and shake to combine. Cut pita into strips about 3/4 inch wide and arrange on baking sheet, can brush with olive oil if you like. Bake until pita strips are crisp but only barely starting to brown, less than 10 minutes. Watch carefully because they can go from toasty to burnt rather quickly. Remove outer leaves from romaine, trim, wash, spin dry or dry with paper towels. Cut Romaine into fourths lengthwise, then turn and chop crosswise into small pieces. Put chopped romaine into large salad bowl. Chop tomatoes, green onions, cucumbers, mint, and parsley and add to lettuce. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing. You may not use all the dressing, salad should be quite wet. Let salad sit for a few minutes (or longer) to let flavors blend and so the pita chips absorb some of the dressing. Sprinkle with a bit more Sumac before serving.

omg Amazing, I try like 10 different brand from all over the world and always thought the persian kind is the best quality, I was wrong. Try this

my sister-in-law is a chef and loves this product. I got it for her as a gift and she says the quality and price are both great. I had a dry rub and dressing she made with it and both were delicious.

Hummus needs this! Delicious!

Perfect for MidEastern dishes. But know this is not a cooking spice. It will lose its flavor when heated. Add as a finishing spice. Gives a better presentation.

I really like this Sumac. A lot of people complain that it's less "sour" and more "bland" than other sumac. This is true, to an extent. I have eaten Sumac all my life (since I could literally chew food). I have had dark brown to bright red colored Sumacs with wide variation in flavor and texture. This sumac is softer, gentler, and milder than some others in a more coarse of a grind. It doesn't "cut" through the taste of your main dish. It adds subtle tangy flavor. I know many people who prefer the more sour "intense" tangy sumac that results in more crisp cut-through in the palette and food. This won't do that. This sumac has a bit of a sweeter, milder flavor instead of that strong sour taste of others. I prefer this. I don't want sumac to be the center of my dish - I want it to be a gentle addition to the overall taste of what I'm making.

Interesting flavor. Use is occasional.