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Sumac Recipes
General Preparation Info
COOKING NOTES ON SUMAC
Sumac can be harvested anytime you can find it, which is most of the time, but is best in summer when the clusters are large and fuzzy. As the season progresses, you’ll notice the drupes become smaller and smoother as rains wash away the exterior. These are still good, although less flavorful.
PROCESSING FORAGED SUMAC
Remove clean drupes from the cluster and place them in a spice grinder or food processor. Pulse for about one minute then sift through a mesh strainer. Dehydrate your sumac by placing it in your oven at the lowest setting for about two hours. Sumac powder is shelf-stable, but for the best flavor it should be used within a year.