How to pronounce “sumac” in English

Sumac is a berry that you grind, that is ground into a spice.

Sumac is a berry.

Sumac's not in every single bite that you get.

Sumac, which is a little purple powder that comes from the sumac berries, not poison sumac,

So sumac is great not only for garnishing because it's beautiful.

and sumac, which is a delicious tart spice.

like sumac or like pomegranate molasses.

Some pepper flakes-- Sumac.

And they use sumac in cooking it also.

But I have sumac here.

And then some sumac.

And then something like sumac.

things like sumac and zatar but these things have been around from Millennia

for example take sumac sumac is something that used to grow in North America and the Native Americans used it

It's an African sumac, hard to find, hard to buy.

and rose water and sumac, and filtering it through my own very healthy way of eating.

just edible sumac.

One of my favorite spices is sumac because it gives acidity without adding liquid.

like whether it's nutmeg or sumac or zatar whether it's a spice Blend or a

It's turmeric chicken with sumac and line.

and then toss them with some olive oil and sumac.

And you just toss that with salt and sumac, and you bake it.

in the Middle East, sumac, sesame seeds, and some of the dried herb.

poison ivy, poison sumac, poison varnish tree, extremely allergenic pollen.

Adding a little bit of tomato powder, sumac, and salt to fresh tomatoes really wakes them up.

And because this has some Feta-- and we've got the watermelon and the cucumber-- sumac is a wonderful, another bright element.

All right, so some beautiful sumac on top.

So all young plants, things like sumac and wildflowers, everything's low.

But like I said, if you take cumin or something like sumac, which is a Middle Eastern spice.

When you have food that's all brown but delicious, you can toss a little sumac on there and it's pretty.

But see, you may want more sumac.

And I think I'm going to add it to here because I love the tartness that sumac adds to things.

And we're frying lentils on top for crunch, and then we're taking sumac from New Jersey-- not poisonous-- and we're blooming it

So some of them would be familiar to people who have been cooking my recipes, like sumac and za'atar that you mentioned, preserved lemon.

My next book is on the modern larder, so something like sumac will get featured extensively.

Take it out, season with some lime juice and some sumac powder, so you've got a lot of tartness in there.

You have grilled tomatoes on there, and then you're always going to have sumac sprinkled over the rice, and that is cooling.

So if you're making fried eggs with some sauteed greens for breakfast, you can add cumin and sumac and a little chili

that are also there, like turmeric for cooking, some paprika, and maybe some sumac for dusting, which is really like lemon without the fluid, the liquid.

I do a whole roasted cauliflower with za'atar and lemon zest and garlic and honey and sumac that I

So if I'm doing something where I don't want to increase the volume of the dish, I use sumac as my acidic ingredient.

Oh, that's too bad, because they have such high quality ingredients, even things like sumac or saffron.