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Rich in vitamin C and omega 3 fatty acids
Have you ever heard of sumac? No? But should you, because the power spice is not a real vitamin bomb and so healthy!
Sumach comes from the eastern Mediterranean, and while it is still largely unknown in Europe, it is served in almost every dish in Turkish, Arabic, Kurdish and Persian cuisine. Sumac, also called "Sicilian sugar", has a sour tart taste, is usually mixed with salt and used to flavor and refine hearty dishes.
The delicious spice finishes grilled chicken and fish and gives salads a special flavor. In terms of taste, the red spice blends particularly well with parsley, sesame, garlic and coriander. You can spice things up with sumac casseroles with meat, fish dishes and bean or rice stews. Also in dips makes the "Sicilian sugar" great.
Best of all, sumac is a true vitamin bomb. Full with vitamin C and omega 3 fatty acids, it should not be missing on any diet, because it helps with digestion and contains important antioxidants.
Where did Sumach come from?
The red powder is obtained from a perennial plant that grows mainly in Sicily, Turkey, Iran and neighboring areas of Arabia and Central Asia. But beware: optically, the plant is very similar to the poison oak and the poison ivy and should therefore be picked only by experts wild.
Where can I get sumac?
In this country, there is the red spice in well-stocked delis. The Turkish greengrocer of your confidence will have the super spice but certainly also on the shelf. If not, you can simply order sumac online, eg via Amazon.
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