Sumac

Sumac is a tangy, lemony spice made from the dried and ground berries of the sumac plant. It has a bright, citrusy flavor with a hint of earthiness, making it a popular choice in Middle Eastern and Mediterranean cuisines.

Notes

Sumac is typically deep red or purple in color. Ensure it is finely ground for the best flavor and texture. Store in a cool, dark place to preserve its vibrant color and flavor.

Uses

Sprinkled on salads for a zesty kick
Used in meat rubs for chicken and lamb
Added to rice dishes and stews for a citrusy note
Mixed into spice blends like zahtar
Used to season roasted vegetables

Replacements

Lemon zest or juice
Citrus salt
Tamarind paste (for a similar tang)

Fresh Lovage

Fresh lovage boasts a robust, celery-like flavor with hints of anise and citrus, offering a fragrant aroma that is both herbaceous and slightly spicy. Originating from the Mediterranean and parts of Europe, this perennial herb has a sturdy, green stalk and broad leaves, with a texture reminiscent of flat-leaf parsley but more fibrous. Its unique taste makes it a prized ingredient for adding depth to soups, stews, and sauces. In culinary traditions, lovage is cherished for its ability to enhance dishes with a bold, earthy character.

Ground Pork

Ground pork is a versatile and flavorful meat, with a rich, savory taste and a tender texture that makes it a staple in countless dishes. Its succulent fat content ensures that every bite is juicy and satisfying.

Recipes to try

Sweet Potato and Kale Skillet with Feta

Golden roasted sweet potatoes and tender kale come together in a skillet, kissed by tangy feta and a whisper of garlic.

Sausage and Spinach Stuffed Shells Bake

Creamy ricotta and hearty sausage nestled in pasta shells, crowned with a blanket of melted mozzarella and fresh spinach.