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I've been trying to use more sumac lately. Sumac is the fruit of Rhus species, most often Rhus coriaria. It's the reddish, hairy outer part of the fruit which grows in large clusters. Sumac is most often sold as a powder, and is a component of za'atar: a mixture of herbs, sesame seeds, salt, and sumac. Sumac is commonly used in Middle Eastern and Mediterranean cuisines. Sumac has a sour, fruity character and is most often compared to lemon juice. Sumac's sourness however comes from malic acid rather than lemon's citric acid. I find that it has a bright, tangy aroma with notes of dried fruit like raisin. The taste is predominantly sour, with notes of dried fruit and some astringency. Since sumac is the hairy outer part of the fruit, sometimes it is steeped in water then strained to avoid the texture of the sumac. Uses for sumac include: - Garnish (often sprinkled over hummus, as is za'atar) - Salads (adds tangy flavor) - Roasted foods (meat/veggies) - As a beverage (steeped and strained) I've also been experimenting with adding it to rice, as a replacement for lemon/lime juice. I make kind of a sumac cilantro rice for burritos rather than a cilantro lime rice.
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Jul 28, 2023 15:25
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| # ¿ May 13, 2024 01:27 |
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Ok question time: can you freeze refrigerated fresh curry leaves? A produce market near me sells the fresh leaves but I wouldn't use enough of them quickly enough. They also have fresh bay leaves, which I might get as well. I want to do more South Indian cooking so having curry leaves is a boon.
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Jul 28, 2023 15:27
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VictualSquid posted:I bought some dried mint to add to my lentil soup and it was delicious. Spearmint or peppermint?
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Aug 1, 2023 00:33
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