Sumac Spice Blend
Elevate your dishes with our vibrant Sumac Rub! This unique blend of sumac, parsley, onion, rosemary, cumin, salt, pepper, and ancho pepper brings a tangy, aromatic flavor to meats, salads, and more. Perfect for grilling, roasting, or adding a zesty twist to your favorite recipes, this rub is sure to become a kitchen staple. Enjoy the rich history and versatile uses of sumac in every bite!
Equipment
- Spice jar
- Bowl
- Scale
Ingredients
- 24 g Sumac
- 8 g Kosher salt
- 5 g Rosemary, ground we grind the rosemary in a mortar
- 4 g Cumin, ground
- 4 g Onion powder, or granulated
- 4 g Ancho, powdered or another dried chili
- 2 g Black pepper, course
- 2 g Parsley
Instructions
- Weigh out all of the ingredients into a bowl and blend well.
How to use?
- This rub / spice blend has wonderful citrus notes from the sumac with the earthy / woodsy undertones accomplished by the rosemary, and powdered ancho. This works particularly well when you use it with chicken breasts and fry it up on the stove.
Stove Top
- Heat a high walled pan to medium, once heated put a 30ml of your favourite cooking oil into the pan. Make sure your chicken has been out of the fridge for at least 30 minutes. We tend to cut our chickens breasts in half (height) so they can cook faster without drying out. With the chicken in a bowl drizzle a little oil over the top and make sure each breast is coated. We use about 7g (15ml or 1tbps) for each half breast. Mix it together well, put into heated pan and allow to get to 71c (160f) internal temperature.
Smoker or BBQ
- Place chicken in bowl, let come to room temperature for 30 minutes. Once at temp drizzle a little oil over the chicken and make sure each piece is coated. Then put in 7g (15ml or 1tbps) for each breast and coat well. Cook until internal temp is equal to 71c (160f).
Notes
Garlic: I have a sensitivity to garlic, so while I was developing this recipe, I did not include it. If I had included garlic I would use roughly 1/2 the amount of onion powder in the recipe. Garlic really shouldn't be the most prevalent flavour profile with this blend. You are looking for the citrus notes brought out by the sumac and rosemary, the warmth from the cumin, and the earthy tones brought by the rosemary and ancho.
Rosemary Substitution: One of our visitors to facebook download this recipe and tried it out (Thanks Mike K) and because of a sensitivity to Rosemary they substituted Summer Savoury and they really enjoyed it. So if you have a sensitivity to Rosemary that is an idea for you. They also cooked it with the garlic and said it was really good.