Turkish sumac is a red, tangy spice that is widely used in Turkish and Middle Eastern cuisine. It is derived from the dried, ground berries of the sumac bush, which grows in Mediterranean regions, particularly in Turkey and the Middle East. The spice has a unique, slightly sour flavor that is well-suited to many different dishes, including meats, vegetables, and salads.
In cooking, Turkish sumac is often used as a seasoning for grilled meats, such as chicken and lamb, and is a common ingredient in spice blends, such as za’atar. It is also used to flavor rice dishes, stews, and soups, and is sometimes sprinkled on top of flatbreads, such as pita, for an extra burst of flavor. The spice’s tangy flavor complements a range of different ingredients and can help to balance the flavors of a dish. This is the spice to use when making the ever-popular dish, fattoush salad. We have even fried hot dogs with sumac and paprika, this is a very delicious and versatile spice.
Aside from its culinary uses, Turkish sumac is believed to have a range of potential health benefits. The spice is a rich source of antioxidants, which help to protect the body from damage caused by free radicals. It is also thought to have anti-inflammatory properties, which may help to reduce the risk of certain diseases, including heart disease and cancer.
In traditional medicine, Turkish sumac has been used as a natural remedy for a variety of conditions, including digestive problems, skin conditions, and respiratory issues. The spice is also sometimes used to boost the immune system and as a natural remedy for stress and anxiety.