Ground allspice is a very important ingredient in Caribbean and Middle Eastern cuisine. It adds a wonderful flavor to meats, stews, and even barbecue sauces.
Ground Sumac, derived from grinding the berries of the Sumac plant, is a lush, red spice traditionally found in Middle-Eastern and Indian dishes.
This herb imbues its dish with a tart, sharp lemon-like flavor while avoiding the acidic qualities that come from using citrus plants. It is a common component of Za'atar, a Mid-East spice blend and it was the primary plant used when needing a sour taste up until the introduction of the lemon by the Romans.
Sumac also has properties as a good antimicrobial, an antioxidant, and in relieving symptoms of indigestion.
It mixes well with garlic, onions, as well as your favorite vinaigrette.
May be spelled alternatively as sumak, sumack, sumach, or summac.
Whole allspice is the dried fruit of the Pimenta dioica plant. Allspice is a common ingredient found in sausage preparations and curry powders.
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