The Australian Women’s Weekly Food Magazine - - Snuggle Up Menu -

Sumac is a pur­ple-red, as­trin­gent ground spice. It adds a tart, lemony flavour to both raw and cooked food, and suits meat, poul­try and fish. Its pi­quancy was long only as­so­ci­ated with Mid­dle-East­ern foods, but these days it’s used in many cuisines.

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