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)

Clarified Butter

Clarified butter is butter that has been melted and separated from the milk solids and water, leaving behind pure butterfat. It has a higher smoke point and a rich, nutty flavor.

Apple Cider Vinegar

Apple cider vinegar is a type of vinegar made through the fermentation of apple cider, resulting in a tangy, slightly sweet liquid with a pale to medium amber color.

Recipes to try

Sweet and Sour Glazed Pork Meatballs with Pineapple

Tender pork meatballs are kissed with a tangy-sweet glaze and juicy pineapple for a tropical twist on a classic appetizer.

Smoky Paprika Beef and Potato Skillet Hash

Imagine the hearty aroma of smoky paprika mingling with tender beef and golden potatoes, all sizzled to perfection in one skillet.