4.8/5
Eat Well Premium Foods" Provides Healthy and Dilicious Spices , Herbs and Herbal Teas
It pairs well with vegetables, grilled lamb, chicken and fish. Sumac is one of the main components in the spice mix za'atar, and is used as a topping on fattoush salad, and makes a nice topping on dips like hummus
Sumac is a widely used, essential spice in Middle Eastern and Mediterranean cooking. It's used in everything from dry rubs, marinades, and dressing. But its best use is sprinkled over food before serving.
The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. The spice was long used in Europe to add tartness to many dishes until the Romans introduced lemons to the area
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$234
I recently came upon this incredible spice and fell head over heels in love with its tangy, lemony flavour, yet being more well-rounded and less tart than lemon juice. It tastes fantastic when added to salads (I'm including a few photographs), any recipe that calls for avocado, cauliflower, any kind of bean, and many other ingredients. It can be used in the cooking process or as a finishing touch. Because of its gorgeous colour, it greatly enhances the presentation of any dish. Do your study and don't be hesitant to order; the health benefits of this spice are also very impressive! This merchant has high-quality goods, therefore I've already placed another order with them.
4.7/5
FARM TO TABLE - we grow spices and herbs and we take pride in our fresh ingredients and traditional methods we use in our farm like sundry.
SALT SUBSTITUTE - Sumac (Sumak) can also be used as a salt substitute. When added to meat before cooking, the reaction with cooking creates a salty notion thus can be used as a salt substitute.
HOW TO USE - Perfect for sprinkling or seasoning on hummus and other middle eastern dips and mezes or add to meat dishes before cooking or even use the powder on salads.
RECOMMENDED USES - Upgrades your dips and salads with an tart lemony taste. Sumac (Sumak) can also used as a salt substitute. When added to meat before cooking, the reaction with cooking creates a salty notion.
ONLY FOR THE NATURAL SUMAC SEEKERS - When we ground sumac, we don't make colors darker by adding coloring agents, we don't add salt to make it cheaper, we just make sure we have pure sumac from the best premium sumac berries.
$234
I searched three large supermarkets for it—one of which has a pretty amazing spice collection—but I couldn't find it. I needed it for a Lebanese kibbeh recipe I wanted to test, and the staff working in this section had never heard of it. I'm pleased I waited to get this from The Spice Way through Amazon. Although it has a strong lemony character, the flavour is so much more than that. There was no sawdust in the resealable bag, just a very fragrant, slightly moist spice. It now adds a wonderful, fresh flavour to my grain preparations. Sumac is the only herb that works for me.
4.6/5
HEALTH BENEFITS: Sumac spice is very high in Vitamin C and has many other benefits associated with it.
GREAT: A great salt free seasoning for lowering your salt intake. Too many diets include high amounts of sodium which is linked to cardiovascular issues. Add to meat before cooking as the heat turns ground sumac to a salty taste.
EXCELLENT: Sumac Spice works for Vegan and Paleo Diets as a great substitute for salt. Kosher, Non GMO, gluten free, all natural, and preservative-free.
FLAVOR: Ground Sumac is simply the tangy, citrusy powder from the fruit of the sumac shrub, most often used in classic Middle Eastern spices and Mediterranean seasonings. Add a citrus flavor to any dish!
USED: Perfect for adding color or flavor to steak, lamb, chicken, fish, spice blends, vegetables, salads, hummus and dips. Use as a marinade, garnish, dip, dry rub or a dressing.
$234
There are just three food stores close to where I live, and the selection is quite small. I occasionally like to prepare ethnic foods, but it's impossible to find the necessary spices nearby. Naturally, none of the markets in my town had Sumac, and the manager of the biggest market didn't even know what Sumac was! Thank God The Spice Lab made this available on Amazon! When I opened the jar after it rapidly came, the aroma was really delicious! I'm thrilled with my spice and am eager to get more unusual and unique spices from The Spice Lab.
4.6/5
FOR THE NATURAL SUMAC SEEKERS - When we ground sumac, we don't make colors darker by adding coloring agents, we don't add salt to make it cheaper, we just make sure we have pure sumac from the best premium sumac berries.
RECOMMENDED USES - Upgrades your dips and salads with a tart lemony taste. Sumac (Sumak) can also used as a salt substitute. When added to meat before cooking, the reaction during cooking creates a salty notion.
FARM TO TABLE - we grow spices and herbs and we take pride in our fresh ingredients and traditional methods we use in our farm like sundry.
HOW TO USE - Perfect for sprinkling or seasoning on hummus and other middle eastern dips, add to meat dishes before cooking or even use the powder on salads.
SALT SUBSTITUTE - Sumac (Sumak) can also be used as a salt substitute. When added to meat before cooking, the reaction during cooking creates a salty notion thus can be used as a salt substitute.
$234
I searched three large supermarkets for it—one of which has a pretty amazing spice collection—but I couldn't find it. I needed it for a Lebanese kibbeh recipe I wanted to test, and the staff working in this section had never heard of it. I'm pleased I waited to get this from The Spice Way through Amazon. Although it has a strong lemony character, the flavor is so much more than that. There was no sawdust in the resealable bag, just a very fragrant, slightly moist spice. It now adds a wonderful, fresh flavor to my grain preparations. Sumac is the only herb that works for me.
4.5/5
100% All Natural
Very popular in Turkish & Persian dishes
$234
Before reading The Acid Watcher Diet, I had never even heard of Sumac. Since I have a number of acid-related health issues, I've had to cut lemon juice out of my diet. I used to frequently make lemon chicken because I thought I would always have to eat bland cuisine. I experimented with substituting sumac for the lemon juice that Dr. Aviv wrote about in his book in my go-to recipe. Simply place the chicken in a pan and season with salt, pepper, Sumac, and any additional seasonings, such as rosemary, sage, or poultry seasoning. Add a little oil to the top and bake the chicken at 375 degrees until the desired doneness. I really didn't think it would be that nice, so I was surprised when the chicken actually tasted like lemon, but without the associated acid issues.
4.2/5
HOW TO USE - Perfect for seasoning hummus and other Middle eastern dips. Or add to meat dishes before cooking or even use the powder on salads.
HIGH QUALITY SUMAC - Our Sumac is Fresh, non GMO, No Additives, Preservatives or Anti Caking Agents. Just ground Sumac spice.
RECOMMENDED USES - Upgrades your dips and salads with an tart lemony taste. Also known as Sumak or Sumach.
SALT SUBSTITUTE - Sumac is a great salt substitute
$234
Sprinkle on almost anything! Fresh, flavorful, and excellent on my fattoush.Ingredients: 2 pita pocket breads, toasted and crumbled, then cut into strips about 3/4 inch broad.2 chopped heads of romaine lettuce1/2 cup of green onions, thinly slicedDiced tomatoes, 1 cup1 cup cucumbers, dicedroughly cut fresh mint leaves, half a cup1/2 cup flat-leaf parsley leaves, finely choppedGreen pepper and/or radishes, diced, are optional components.Ingredients in a dressing1 teaspoon minced garlic (2-4 cloves garlic)1 teaspoon of salt (I like kosher)2 big lemons, 1/2 cup freshly squeezed lemon juice (adjust the amount to your own taste)1 teaspoon of sumac, plus more if preferred to sprinkle on individual saladsExtra virgin olive oil, 1/2 cupInstructions: Set the oven to 400°F.Use a mortar and pestle, a knife or a spoon to crush the salt and chopped garlic while the oven is heating. Add lemon juice and 1 teaspoon of sumac to the garlic-salt paste in a small bowl. Olive oil is whisked in, and dressing is set aside. The dressing can alternatively be prepared in a glass jar and shaken to mix.Pita should be cut into strips about 3/4 inch wide, placed on a baking pan, and optionally brushed with olive oil. Bake for less than 10 minutes, or until pita pieces are crisp but just beginning to color. They can easily go from toasted to charred, so keep an eye on them.Trim romaine, remove outer leaves, wash, spin dry, or dry with paper towels. Romaine should be cut into fourths lengthwise, then turned over and chopped into small pieces crosswise. In a large salad bowl, add the chopped romaine.Add lettuce, chopped tomatoes, green onions, cucumbers, mint, and parsley. Then add the crumbled pita chops and toss once more with the remaining dressing after adding about half of the dressing. The salad should be rather moist, so you may not use all the dressing. To allow flavors to meld and the pita chips to soak up some of the dressing, let the salad sit for a few minutes (or longer). Before serving, top with a little extra Sumac.
3.9/5
GLUTEN FREE gourmet herbs, spices and seasonings crafted in small batches
VEGETARIAN, VEGAN gourmet herbs, spices and seasonings crafted in small batches
Certified ORGANIC spices, herbs and seasonings processed in a nut free and soy free facility
NON GMO; All of our methods, are completely compatible with the full USDA Organic standard, while managing to meet or surpass strict FDA regulated safety standards
PURE INGREDIENTS with NO IRRADIATION, sugars, and may contain less than 1% salt used in curing process
$234
About 30 years ago, one of my friends left Iraq and went to Canada. He brought his mother and family along. She cooked the most delicious meals with flavors I had never experienced before. She offered me a tiny jar of this sumac, but she was unable to translate it for me. Years ago, I carried this around in a tiny baby food jar and asked anyone I thought would know what it was. I tried various upscale restaurants, Arabic shops, etc., but no one was able to resolve my problem. For either lamb or beef shish kabobs, she used this as a marinade. She kept saying it was only spice, she said (it was a spice she used on all meats, eggs etc.) Although it doesn't taste anything like the all-spice I've ever experienced, it will soon replace them as my "all spice." Now that I've discovered it, I'll buy it frequently. Make sure to grab some of this if you enjoy trying new flavors. It tastes nearly dill-like. The flavor tends to remain in the mouth's front. I believe it would be beneficial for people who must limit their sodium intake. Although it doesn't include salt, it stimulates the same region of the tongue as salt does.
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