sumac - Articles and Posts from Slashfood

Posts with tag sumac

Spice ID Quiz

Posted Sep 1st 2009 1:33PM by Slashfood Editor
Filed under: Spices, Quizzes

Know your fennel from fenugreek? Coriander from cardamom? It's the spiciest quiz ever from Slashfood.

Spice ID Quiz

Both leaves and seeds of this plant are employed as seasoning in Indian food, and the seeds are used to flavor artificial maple syrup.

Sarsaparilla
Nigella
Fenugreek
Carom

It just wouldn't be real rye bread without...

Caraway
Fennel Seed
Poppy
Cumin

The signature herb overtone of gin is...

Galangal
Fennel
Pimento
Juniper Berries

The leaves of this plant are snipped and used as the herb cilantro, but the seeds are a seasoning known as...

Cumin
Coriander
Cardamom
Curry

This spice is the inside part of the Myristica tree seed -- not to mention darned tasty in baked goods and sprinkled on winter beverages.

Mace
Cumin
Nutmeg
Ground Allspice

This wee, nutty spice is smashing on a roll or paired with a tart lemon pastry

Allspice
Poppy Seeds
Cardamom
Mustard Seed

These long, cured pods, often used to flavor desserts, are members of the orchid family.

Vanilla Beans
Cardamom
Saffron
Galangal

This strikingly-shaped fruit is a core element in Chinese five-spice.

Sumac
Galangal
Telicherry
Star Anise

This spice, made by grinding dried berries, adds a lemony taste to juice and Middle Eastern cuisine.

Mahlab
Fenugreek
Rue
Sumac

This Indian spice is valued as much for its vibrant hue as it is for its flavoring properties.

Turmeric
Ras al Hanout
Ginger
Asafoetida

This spice is often cited as the most expensive on the market, due to the difficulty of harvesting it.

Grains of Paradise
Sassafras
Mahlab
Saffron

These dried berries are, monetarily speaking, the most traded spice on the planet.

Mustard
Cardamom
Black Pepper
Cumin

Remember the previously mentioned Myristica tree seed? This is the outside seed casing, all ground up.

Mace
Galangal
Ginger
Camphor

We're awfully sorry that we can't present this quiz in Smell-O-Vision, but still we must ask -- can you identify this common ground-bark spice by sight alone?

Mace
Nutmeg
Cinnamon
Allspice

The green version of this pod is an essential flavor component in Chai tea.

Ginger
Cardamom
Tonka Bean
Cumin

From left to right, these are...

Cumin, Anise
Celery Seed, Dill
Fennel, Cumin
Dill, Anise

This Thai cuisine staple is also purported to possess aphrodisiac qualities.

Ginger
Galangal
Horseradish
Asafoetida

This pungent, earthy seed is valued for both culinary and medicinal use.

Black Cumin
Fennel
Black Cardamom
Grains of Selim

Chewing this spice is said to improve and sweeten the breath.

Dill
Anise
Fennel
Celery Seed

Dried peppers are ground to make this spice, which is widely used in Hungarian and Spanish cuisine.

Telicherry
Wasabi
Ras al Hanout
Paprika

Pies, Pinot and Prosciutto - The Toronto Star in 60 Seconds

Posted Aug 21st 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Niagara's Lailey Vineyard. Photo: Monika Bartyzel

Trekking across the Niagara Region for seasonal comfort food, pies and wines, and traveling through Muskoka for honey, coffee and family farming.
"Mad Men," their love of cocktails, and a recipe for a Betty Draper-inspired gimlet.
Sumac's sour, fruit-like flavor makes it a great substitute for a splash of lemon.
Open's 2008 Riesling-Gewürtztraminer is a fine summer wine, plus the run-down on Beringer's 2007 Cabernet Sauvignon ("a steal") and Prospect's Pinot Noir.
The porcine pleasures of prosciutto pioneers.
Recipe: Wild Blueberry Lemon Jam

Make backyard iced tea with Staghorn Sumac

Posted Jul 2nd 2008 2:01PM by Neil Goldstein
Filed under: Frugal Food, Teas, Summer, Wild Edibles

staghorn sumac

In continuing with the backyard wild teas, I can't let summer pass by without mentioning this wild lemonade substitute. Sumac grows like a weed in this country. It is a relative to the much hated poison sumac, but as the flowers give way to the fruit, you can't mistake this harmless, small tree for anything else.

The branches are fuzzy, hence the name of this variety. The fuzzy clusters of fruit are what we're after. Watch these from June through September and grab the red ones, as they ripen, but before the rain hits them and washes away the flavor. Soak a couple of clusters in a pitcher of ice-cold water in your refrigerator for one to two hours. Your taste buds will know how long. Keep the water cold to prevent bitterness. Strain the results through a fine strainer, or cloth, and serve sweetened. It has a very lemonade-like flavor.

Since these trees seem to grow almost anywhere, please be careful of pollutants and heavy traffic. I doubt anyone would be upset with you for over picking these giant weeds though. See you on the trail!

Ingredient Spotlight: Sumac

Posted Mar 27th 2008 4:00PM by Emily Matchar
Filed under: Middle East, Condiments, Spices, Ingredient Spotlight

sumac No, not the poison kind. Sumac, the powdered berry of the Rhus Coriaria bush, is a tart spice used in many Middle Eastern dishes. The brick-red powder is perhaps best-known as a major player in za'atar, a mix of sesame seeds, salt, marjoram, thyme, oregano, and other spices used as a meat or fish rub or mixed with olive oil for a bread dip. You can find it in some gourmet markets or Middle Eastern specialty stores.

Tangy sumac makes a nice substitute for lemon juice when sprinkled over fish, vegetables, or hummus. Stir some into thick Greek yogurt with a pinch of salt for a simple veggie or pita dip. I've served a cold salad of sweet potato wedges and diced red onion tossed with chopped mint and sumac alongside Middle Eastern-influenced main dishes like chicken tagine with prunes or lamb kebabs.

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Spice ID Quiz

Spice ID Quiz

Both leaves and seeds of this plant are employed as seasoning in Indian food, and the seeds are used to flavor artificial maple syrup.

It just wouldn't be real rye bread without...

The signature herb overtone of gin is...

The leaves of this plant are snipped and used as the herb cilantro, but the seeds are a seasoning known as...

This spice is the inside part of the Myristica tree seed -- not to mention darned tasty in baked goods and sprinkled on winter beverages.

This wee, nutty spice is smashing on a roll or paired with a tart lemon pastry

These long, cured pods, often used to flavor desserts, are members of the orchid family.

This strikingly-shaped fruit is a core element in Chinese five-spice.

This spice, made by grinding dried berries, adds a lemony taste to juice and Middle Eastern cuisine.

This Indian spice is valued as much for its vibrant hue as it is for its flavoring properties.

This spice is often cited as the most expensive on the market, due to the difficulty of harvesting it.

These dried berries are, monetarily speaking, the most traded spice on the planet.

Remember the previously mentioned Myristica tree seed? This is the outside seed casing, all ground up.

We're awfully sorry that we can't present this quiz in Smell-O-Vision, but still we must ask -- can you identify this common ground-bark spice by sight alone?

The green version of this pod is an essential flavor component in Chai tea.

From left to right, these are...

This Thai cuisine staple is also purported to possess aphrodisiac qualities.

This pungent, earthy seed is valued for both culinary and medicinal use.

Chewing this spice is said to improve and sweeten the breath.

Dried peppers are ground to make this spice, which is widely used in Hungarian and Spanish cuisine.

Pies, Pinot and Prosciutto - The Toronto Star in 60 Seconds

Make backyard iced tea with Staghorn Sumac

Ingredient Spotlight: Sumac

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