07/01/2025
Sharing to save for when the Sumac is ripe here in the Kootenays
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https://www.facebook.com/share/1CBCHGKNSE/?mibextid=wwXI
It’s once again time to make Sumac Powder!
Its flavor dried reminds me of to***co and lemon juice combined. It’s the best ‘native’ Tajin! Sumac is a spice typically used in Middle Eastern cooking (Za’atar spice). It’s easy to tell apart from poison sumac, which is a vine that has white berries! All red berried sumacs are edible. In my area of the Ozarks we have Fragrant Sumac (Rhus aromatica) in the late spring early summer and now both Smooth (Rhus glabra) and Winged Sumac (Rhus copallinum) ripening now. If you’re really lucky you’ll also find Staghorn Sumac!
To make spice: Sun-dry or dehydrate berries, then add dried berries to a coffee grinder and sift out seeds. It’s wonderful as is sprinkled over hummus, yogurt, and more. I love to add fresh sumac powder with lemon juice and olive oil for an easy salad dressing, meats, corn on the cob, and even Melon!
Happy foraging friends!
