Description
Sumac, a deciduous shrub in the Rhus genus and Anacardiaceae family, stands at 1-3 meters, boasting pinnate leaves alternately arranged. It blooms greenish-yellow clusters in late spring or early summer, culminating in small red drupes by late summer or early fall. After harvest, dried fruit is coarsely ground into a cooking spice.
Primarily consumed across the Middle East, North Africa, and Mediterranean, sumac thrives in Iran, Turkey, Syria, and beyond. Its global demand grows due to its rising popularity.
Red and brown sumac denote color variations in the plant found worldwide, affected by species and environmental factors. Hardy, it adapts from semi-arid regions to subtropical zones.
Vibrant red hues characterize red sumac, ranging from deep burgundy to light red-orange, while brown sumac exudes an earthy brown, varying from tan to dark chocolate.
Both red and brown sumac boast tart, tangy flavors, enriching Middle Eastern and Mediterranean dishes. Used in salads, meats, dips, or brewed into tea, they enhance culinary experiences. Red sumac commonly graces dressings, marinades, spice blends, and dishes like hummus. Sumac powder pairs with spices like cumin, coriander, and paprika, crafting delightful blends.
Samta is a company engaged in the manufacturing, wholesaling, bulk sales, and distribution of premium organic and conventional agricultural products and food ingredients. Our extensive range includes top-quality items such as Saffron Wholesale, Sumac Wholesale, Dried Fruits and Nuts Wholesale, Barberries Wholesale, Dried flowers Wholesale, Rose Wholesale, Calendula Wholesale, Mallow Wholesale, Citrus flowers (orange blossom) Wholesale, Dates Wholesale, Essential oils and Syrups Wholesale, Spices Wholesale, Herbs Wholesale, and seeds Wholesale.
Frequently Asked Questions
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Sumac belongs to the Rhus genus and Anacardiaceae family. It's a deciduous shrub with pinnate leaves and greenish-yellow clusters that bloom in late spring or early summer.
Sumac is consumed across the Middle East, North Africa, and Mediterranean regions. It thrives in countries like Iran, Turkey, and Syria. Its popularity is growing globally due to its unique flavor.
Sumac comes in red and brown variations, influenced by species and environmental factors. Red sumac ranges from deep burgundy to light red-orange, while brown sumac exhibits earthy brown tones from tan to dark chocolate.
Both red and brown sumac offer tart and tangy flavors. They are commonly used to enhance Middle Eastern and Mediterranean dishes, adding depth and richness.
Red sumac is often used in dressings, marinades, and spice blends. It can be sprinkled on dishes like hummus or mixed into salads, meats, and dips for an extra burst of flavor.
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