About staghorn sumac
Staghorn sumac (Rhus typhina) is a shrub whose red fruits have a tart, fruity flavour reminiscent of citrus.
Harvested in Québec, its dried fruits can be used to make a refreshing drink, prepare a spice to sprinkle over dishes, or add a touch of acidity to sauces, marinades and vinaigrettes.
Format: 15 g of dried fruits, available in a bulk bag.
How to prepare staghorn sumac fruits
To make a spice for sprinkling: rub the dried fruits in a sieve set over a bowl to separate the aromatic red coating. Collect the fine particles that pass through the mesh and discard the hard seeds and any plant debris. Repeat as needed, without trying to grind the seeds.
Sprinkle the resulting spice over fish, grilled dishes, vegetables, salads and dips, or add it to vinaigrettes and marinades.
To make a tart drink: soak the fruits in cold water in the refrigerator, stirring occasionally. Then strain thoroughly through a coffee filter or fine-weave cheesecloth to remove the seeds, fine hairs and particles.
The resulting fruity base can be served on its own, lightly sweetened with honey or maple syrup, or topped with sparkling water. You can also add a small amount of the strained liquid to a vinaigrette, marinade or sauce, depending on the acidity you want.
The fruits contain a hard seed: separate it from the aromatic coating by sieving, or remove the fruits after soaking. Do not add the whole fruits to dishes being served.
What preparations work well with it?
- Fish and grilled dishes: sprinkle the spice obtained by rubbing and sieving over the finished dish, according to your preferred acidity.
- Salads, vegetables and dips: add the sieved spice to a tomato salad, roasted vegetables, hummus or a yogurt dip.
- Vinaigrettes and marinades: use the sieved spice or a small amount of strained soaking liquid to add a tart note.
- Drinks: make sumacade, a tart drink reminiscent of lemonade.
- Cocktails and alcohol-free drinks: use the strained liquid as a fruity base, with sparkling water, berries or a touch of maple.
- Sauces: brighten a cold yogurt sauce or a mustard and honey vinaigrette.
Ingredient and storage
Ingredient: 100% dried staghorn sumac fruits.
Store the dried fruits and the resulting spice in an airtight container in a cool, dry place, away from light and moisture. Keep water-based preparations in the refrigerator.
Frequently asked questions
What do staghorn sumac fruits taste like?
They have a tart, fruity flavour reminiscent of citrus. They bring a refreshing note to drinks and culinary preparations.
How do you make a spice from the whole fruits?
Rub the dried fruits in a sieve over a bowl to separate their aromatic red coating. Collect the fine particles that pass through the mesh and discard the hard seeds and any plant debris. The resulting spice can then be sprinkled over your dishes.
Should the seeds be ground?
No. The aim is to separate and collect the aromatic coating around them, without grinding the hard seeds. Rubbing and sieving separates the two.
Why do sumac drinks need to be strained?
The fruits contain a hard seed and are covered in fine hairs. Fine straining removes these, along with suspended particles, to produce a pleasant liquid for drinking or cooking.
What is sumacade?
It is a drink made by soaking sumac fruits in water, then straining thoroughly. Its tart flavour is reminiscent of lemonade; it can be served on its own or lightly sweetened.
