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Sumac or sumac or sour herb or vinegar tree is made from the berries of plants of the genus Rhus. We know these plants as a velvet tree. The berries are barely noticeable, but are seen as an indispensable ingredient in many countries.
Traditionally, they are used to acidify dishes. After the introduction of the lemon, the use has been reduced in many areas, but in many regions in the Middle East it is a popular herb. We also find a lot of Sumak in the recipes of Ottolenghi and Jigal Krant.
Making the sumac of the berries of the velvet tree is not recommended. One Rhus species is not the other and some bushes yield berries with a high content of urushiol, an irritating toxin that is highly allergenic.