Sumac is an oriental spice typical of Middle Eastern cuisine. It has a burgundy color and a sour, subtly fruity and at the same time expressive taste. It is obtained from the tanning sumac bush, or more precisely, from its fruit crushed into powder.
In Poland, it is not very popular despite its numerous advantages. It is known that it has a whole range of medicinal properties, thanks to which its consumption can have a positive effect on the body.
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Tanning sumac contains, among others, fiber, healthy fats, antioxidant compounds, as well as numerous vitamins (including C, B1, B2, B6) and minerals, such as magnesium, calcium, potassium, phosphorus, iron, copper, zinc and sodium. You will find oleic and linoleic acid in it.
Regular consumption of the spice can minimize the risk of cardiovascular diseases and cardiovascular ailmentsjoint problems or diabetes, as well as reduce mild inflammation. Its extract also has the ability to reduce the level of bad cholesterol.
Tannery sumac can also be an effective medicine for obesity. The extract from this plant affects the lipase enzymewhich reduces the absorption of fat and helps fight unnecessary kilograms.
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Tannery sumac can be used in the kitchen as a substitute for lemon or lime in a slightly more spicy version. Its original taste goes well with many dishes, but it is most often used for marinating meat, rubbing fish or emphasizing the taste of grilled meats.
Tannery sumac goes perfectly with hummus, salads with bulgur or goulash, both traditional and vegetarian. You can also add it to rice, casseroles, or garnish it with pizza or potatoes.