Sumac is produced from the dried and crushed seeds of Rhus coraria L. It is deep red in colour and has a strong astringent flavour and aroma typical of sumac. Sumac is used extensively in Middle Eeastern cooking as a souring agent in place of lemon juice.
Sumac is produced from the dried and crushed seeds of Rhus coraria L. It is deep red in colour and has a strong astringent flavour and aroma typical of sumac. Sumac is used extensively in Middle Eeastern cooking as a souring agent in place of lemon juice.
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Sumac is produced from the dried and crushed seeds of Rhus coraria L. It is deep red in colour and has a strong astringent flavour and aroma typical of sumac. Sumac is used extensively in Middle Eeastern cooking as a souring agent in place of lemon juice.
Sumac is produced from the dried and crushed seeds of Rhus coraria L. It is deep red in colour and has a strong astringent flavour and aroma typical of sumac. Sumac is used extensively in Middle Eeastern cooking as a souring agent in place of lemon juice.
Last updated at 13/11/2024 14:22:34
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Updated about 11 hours ago
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