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Ground Sumac Berries

Sumac Spice - Ground Sumac from Savory Spice
36

Select Size:

1/2 Cup Jar  
Net 2.20oz
$7.25
1 1/2 Cup Jar  
Net 7.20oz
$14.50
1 Cup Bag  
Net 4.75oz
$9.25
2 Cup Bag  
Net 9.50oz
$15.45
3 Cup Bag  
Net 14.25oz
$20.00
 

1/2 Cup Jar - $7.25
Bottle Size: 4.25" x 2"
(Per Ounce Cost: $3.30)
 

1 1/2 Cup Jar - $14.50
Bottle Size: 5.5" x 2.5"
(Per Ounce Cost: $2.01)
 

1 Cup Bag - $9.25
Bag Size: 7" x 4.25"
(Per Ounce Cost: $1.95)
 

2 Cup Bag - $15.45
Bag Size: 9" x 6"
(Per Ounce Cost: $1.63)
 

3 Cup Bag - $20.00
Bag Size: 9" x 6"
(Per Ounce Cost: $1.40)




World Flavors

Sumac comes from the fruit of a bush indigenous to the Middle East. The bush is actually a member of the cashew family and the fruit is used widely in Turkey and other Arabic countries. Sumac is a main ingredient in the Middle Eastern spice blend Za'atar.

Before the Romans learned of lemons, they used sumac for its sour and pleasantly astringent taste. They called it Syrian sumac.

Sumac berries are picked, dried and ground into a coarse powder before being used in the cooking process. This powder is used to flavor salad dressings, meats, rice dishes and kebobs. Sumac can also be mixed with other vegetables such as onions and used as a condiment.

Spice Tips!

More Uses:

Lamb chop: Brush lamb with olive oil, season with salt, pepper, and sumac before roasting.

Scallops: Sprinkle 1/2 tsp. over 1 pound of scallops after searing to add a citrus note.

Sumac is indigenous to the Middle East.
Nutritional Information
Salt-Free
Sugar-Free
Gluten-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Garlic-Free
Onion-Free
Sweetener-Free
Black Pepper-Free
Capsicum-Free
Corn-Free


These dried ground berries are tart and lemony and pair well with allspice, cumin, garlic, paprika, and thyme.

Brings out the flavor in foods, similar to salt. Flavor marinades, dressings, meats, rice dishes, and kebobs. Mix with vegetables, like onions, and use as a condiment.

For 4-5 T of mix: Blend 2 T sumac with 2 t sesame seeds and kosher salt, 1 t thyme and oregano, and 1/2 t ground cumin


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