๐จโ๐ณ Learn from Le Cordon Bleu and save 25% on Premium Membership ๐ฉโ๐ณ
By Harold McGee
Published 2004
Sumac is the small, dried, purplered berry of a shrubby relative (Rhus coriaria) of the cashew and mango trees, a native of southwest Asia. Sumac is unusual for being very tart (from malic and other acids), astringent (from abundant tannins, to 4% of its weight), and aromatic, with pine, woody and citrus notes. Sumac is ground and added to a number of savory dishes in the Middle East and North Africa.
From the book On Food and Cooking (2nd edition) by Harold McGee. ยฉ 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.
Advertisement
Spotted a problem? Let us know!
Advertisement