HERB - Herb-sic

[DianaFiona@aol.com]

In a message dated 08/13/1999 1:13:02 PM Eastern Daylight Time, 
froggestow at juno.com writes:

<< 
 Jeanne,
 
 This sounds delicious!  Where do you get Jordanian sumac?  What part is
 used?  What does it taste like?  What is an acceptable substitute? 
 Please.
 
 Hertha
  >>
     I get it at one of my local Middle Eastern markets. You use the red 
berries/seeds/whatever-they-are. They are a good strong tart flavor, and I've 
read that the American version has been used to make a lemonade-type drink. 
However, the sumac I'm able to get has been ground, and they seem to 
universally use salt to aid in the grinding, so it doesn't work for drinks! 
Ask me how I know......... ;-) If you are interested in using sumac in period 
cooking, though, there are a couple of recipes in Cariadoc's Miscellany that 
use it, and possibly more in the non-redacted portions of the cookbook 
collection he sells. In case you aren't familiar with it already, the 
Miscellany is webbed at:   <A 
HREF="http://www.pbm.com/~lindahl/cariadoc/miscellany.html">Cariadoc's 
Miscellany</A> Have fun!

                Ldy Diana 
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