The great advantage of sumac is that it is combined with many spices, namely sesame seeds, cloves, star anise, hot peppers, nutmeg, thyme, coriander and many others. It can be added to sausages, cheeses, minced meat and various fillings. Sumac is added during canning, preparation of sauces, dressings. Skewers, steaks, lyulya-kebab, shurma and other meat dishes will acquire a beautiful color and exquisite aroma if seasoned with sumac. Perfectly combines sumac with cereals, legumes, vegetables. Spice can be added to marinades, salads, vegetable stews, pilaf. Sumac is a universal spice in almost all cuisines of the world. Sumy has found its application in cooking, folk and official medicine. Fruits contain fatty acids, vitamins B, C, macro and micronutrients, amino acids, organic acids (citric, malic, fumaric). Ground sumac is very useful because it has a rich chemical composition. The seasoning itself is obtained from the berries of the tree, which are sour in taste. The flowers of this plant are velvety, ruby in color. The plant has very beautiful imparipinnate leaves, which turn yellow in autumn and later purple. Sumac is a shrub that has another name "vinegar tree". Let's find out what kind of spice is this? And from what make seasoning sums? The homeland of sumac is considered to be Southern Europe, Iran, Africa, Afghanistan. Sumac - a crushed fruit of a plant belonging to the genus Cashew.
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