Soumak, and sumaq, is any one of about 35 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae. Sumac grows in subtropical and temperate regions throughout the world, especially in East Asia, Africa, and North America. The fruits (drupes) of Rhus coriaria are ground into a reddish-purple powder used as a spice in Middle Eastern cuisine to add a tart, lemony taste to salads or meat. In Arab cuisine, it is used as a garnish on meze dishes such as hummus and tashi, it is also commonly added to Falafel. Syria uses the spice also, it is one of the main ingredients of Kubah Sumakieh in Aleppo of Syria, it is added to salads in the Levant, as well as being one of the main ingredients in the Palestinian dish, musakhan. In Afghan, Armenian, Bangladeshi, Indian, Iranian, Mizrahi, and Pakistani cuisines, sumac is added to rice or kebab. In Azerbaijani, Central Asian, Syrian, Jordanian, Lebanese and Turkish cuisines, it is added to salads, kebab and lahmajoun. Rhus coriaria is used in the spice mixture za'atar.

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