Sumakh is a seasoning that is widely used in the East, but it is little known and illiterate used with us. More often confused with barberry and zira, but in vain. Sumakh is a spice that can be successfully added to meat marinades, to grilled vegetables, various dressings and sauces. It gives sourness, a cherry shade and a unique aroma.
Guest from the East
The genus Sumac is common in the Mediterranean region. Wild sumy can be seen on the dry rocky slopes of the mountains in the Crimea and the Caucasus. Many of the sumac are very decorative, they adorn the alleys and parks in the southern countries. But some are highly toxic and can cause burns, allergies and food poisoning. So sumy (seasoning gets to the markets after minor processing) should be very carefully collected, preferably checked by people. Do not buy it in random places. The best choice is the spice shop.
Sumac Properties
This seasoning is very rich in tannins (plant compounds with tannic and disinfectant properties) and specific acids. Thanks to them, sumac berries have an astringent taste. These properties of dried berries and determine their use as a seasoning. Their main task is to give the dishes a sour taste, that is, sumy as a seasoning is used not as pepper, but as lemon juice or vinegar, therefore it is often confused with barberry. It, like sumy (seasoning is similar in its properties), is used to acidify dishes, for example, pilaf.
How to make sumy
In the Arab East, this is done in a very ancient way. The berries are poured with water, boiled until thick and wiped. It looks like a method of processing pomegranate juice. From sumac berries, a syrup is obtained, in which meat and fish are pickled, added to stews from meat and vegetables. In Iran and Turkey, a powder is made from it, which gives the ready-made dishes a bright color.
Use in dishes
Sumy (seasoning is used in freshly ground form) is taken to sprinkle hot or cold foods before serving them on the table. This not only gives a pleasant acidity, but also decorates the dishes - because the spice looks like a bright ruby crumb. It fits perfectly, for example, with hummus, highlighting its slightly fresh taste. Mixing sumy with onions, they get a popular snack. It also comes in a variety of ready-made seasoning mixes. For example, with pepper and caraway seeds, it is suitable for bean soups and for frying meat, and in combination with zira, for smoked pork or lamb. You can dip fresh pita bread in sumac juice. By mixing the spice with yogurt, you can season salads with this mixture. You can pickle meat with the same composition. Smoked lard on black bread with sumac is a very original combination.
Sumy is most often exported to Russia from Turkey. When buying, you need to pay attention to the color of the seasoning - the more saturated the red color of the powder, the better it is. This spice has practically no aroma, but if it is stored in an open container, it is easily discolored. It is not difficult to distinguish it from barberry - the acidity of the latter has a more fruity shade.