Sumac: The Ancient Spice Bridging Persian and Native American Culinary Traditions
By
Janette Speyer
Crackling crust, pillowy middle. The kind of bagel that earns a second cup of coffee.
Summary
This article explores the history and cultural significance of sumac, a tart, deep-red spice used in Middle Eastern cuisine for centuries. It draws a fascinating parallel between Persian/Iranian culinary traditions and Native American communities, who independently used various sumac species for food, medicine, and beverages long before European contact. The article highlights how two distinct cultures on different continents discovered and utilized the same plant family, showcasing convergent culinary evolution and the shared human appreciation for sour, flavorful ingredients.
Key quotes
· 3 pulledThere was once a deep-red spice used long before lemons became common in kitchens worldwide.
But, surprisingly, not many people know that Native American communities across North America also used varieties of sumac for food, medicine, and drinks for centuries
Sumach, Sumak, or Sumac, depending on where you come from, is most associated with the cuisines of the Middle East.
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