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Sumac

In season all year

Food Description:

Sumac comes from the ripe berries of a Middle Eastern tree. The berries are harvested, partly dried, then ground to remove the purple-red, tangy flesh from the inner seed. The flavour is tangy, lemon-like, salty and pleasantly acidic.

General Information:

Category: Spice
To Buy: Buy sumac from a reputable supplier, as there are varying grades. Very bright sumac may have been blended with salt and oil to make it look and taste better, while very dark, gritty sumac has more ground seed in it, which is tasteless.
To Store: Store in an airtight container away from heat, light and humidity. Properly stored, it should last for up to 18 months.
Tips and Tricks: Sprinkle sumac over roasting tomatoes, lamb fillets and tuna before cooking. Add it generously to salad vegetables such as avocado, asparagus, leaf salads and tomatoes.

Nutrition (1 Tablespoon):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.