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Sumac or sumach [a] (/ ˈ s uː m æ k, ˈ ʃ uː-/ S(H)OO-mak, UK also / ˈ sj uː-/)—not to be confused with poison sumac—is any of the roughly 35 species of flowering plants in the genus Rhus (and related genera) of the cashew and mango tree family, Anacardiaceae.
Fragrant sumac is a woody plant with a rounded form that grows to around 2 ft (0.6 m) to 5 ft (1.5 m) tall and 5 ft (1.5 m) to 10 ft (3.0 m) wide. The plant develops yellow flowers in clusters on short lateral shoots in March through May. The flower is a small, dense inflorescence that usually opens before the plant's leaves do. [3]
Za'atar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. [35] It is commonly eaten with pita, which is dipped in olive oil and then za'atar. [35] When the dried herb is moistened with olive oil, the spread is known as za'atar-wu-zayt or zeit ou za'atar (zeit or zayt, meaning "oil" in Arabic and "olive" in Hebrew). [18]
The spice is sometimes used as a “dry acid” in lieu of lemon.
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Herbs and spices are nature's flavor bombs and are some of the reasons why Mediterranean meals taste delicious and smell incredible. ... Sumac. Thyme. Vinegar: apple cider, balsamic and red wine ...
The fleshy part of the sumac fruit can also be eaten fresh and has a lemony taste. [239] A similar sumac tree growing mainly north of the Judean desert in the Samaritan frontier on rocky cliffs and bearing edible berries is R. tripartita (Syrian sumac). Both shrubs are protected under Israeli law. [240] [238] [241] Salvadora persica
If you like a little spicy kick, add a splash or two of your favorite hot sauce or a sprinkling of cayenne pepper or red pepper flakes. Related: Jennifer Garner Just Shared a 5-Ingredient ...