No, I& not talking about the wild stuff growing in your backyard that once gave you an itchy rash. While it is related, the sumac I& talking about is far from poisonous, and makes a wonderfully delicious addition to any spice cupboard.
Free for the taking (be sure to get staghorn sumac with red berries, not poisonous sumac with white/light green berries). It makes a yummy "lemonade", a nice lemony tea and adds tang to fish & to Indian & Mediterranean cuisine
Q: My future father-in-law just brought back a big jar of sumac from a trip abroad. I've looked up a bunch of information on how to use this fascinating new spice, but I was wondering you had any great recipes to recommend? Sent by Heather
Bring the flavours of the Middle East to your midweek meals with this stunning chicken shawarma. Ideal for sharing – pile a platter full of warm flatbreads, mint-yogurt, crisp lettuce and cucumber and sumac-spiced chicken, then let everyone dive in.