{"title":"Sumac","description":"\u003cp\u003eSumac is the ingredient that makes you wonder why lemons exist when you could just use this instead. The dried and ground berries of the Rhus coriaria shrub — native to the Eastern Mediterranean and Middle East — deliver a complex, fruity, wine-like tartness with none of the sharpness of citric acid. It is a flavour you cannot substitute and, once used, becomes indispensable.\u003c\/p\u003e\u003cp\u003eIn Greek and Cypriot cooking, sumac appears in marinades for meat and fish, in dressings for fattoush (the Lebanese bread salad), as a table condiment sprinkled over dips and grilled dishes at the last moment, and as a key component in za'atar. In Turkish and Middle Eastern cooking, it is applied even more liberally: showered over onion salads, dusted over rice dishes, stirred into yoghurt-based sauces.\u003c\/p\u003e\u003cp\u003eThe flavour profile of good sumac goes well beyond simple tartness: there is a dark berry note, a faint bitterness, and an almost floral quality that develops on the palate. It works particularly well with fatty proteins (lamb, duck, oily fish) where its acidity cuts and lifts, and with yoghurt-based dishes where it provides colour and complexity.\u003c\/p\u003e\u003cp\u003eOur Organic Sumac is ground from whole berries to order, retaining maximum colour and potency. No fillers, no artificial colouring (cheap sumac is often adulterated with citric acid and red dye).\u003c\/p\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1021\/0643\/1830\/collections\/sumac.jpg?v=1776595648","url":"https:\/\/checkout.backtonatureorganicfoods.co.uk\/collections\/sumac.oembed","provider":"Back to Nature Co","version":"1.0","type":"link"}