There are some spices that are unknown to most people in a region, but in truth, they have been used for centuries in the cuisine of other very remote cultures. When we try an international dish and try to make it at home, it may not be the same because along with those recipes come little flavor secrets the size of spices and that is when we become interested in knowing what they are, where to find them and how to use them.
This is the case of the three spices that are the protagonists of our article today: sumac, zaatar and annatto.
Sumac (Lebanon)
Sumac is a spice that is mainly used in Middle Eastern countries such as Lebanon, Syria, Turkey and Iran. In Europe the R.Coriaria variety is common. It has a light acidic aroma with a sweet and sour flavor that comes from the red autumn leaves. There are two ways to acquire it, either whole or in powder, although it is more common to find it in powder. It is sprinkled on rice dishes, also to flavor fish, chicken and sauces. It is also used to flavor hummus.
Sumac berries are diuretic so it also has a therapeutic use; they are used to treat sore throats. And the root is used to combat stomach pains.
Zaatar (Jordan)
Zaatar is a spice mixture that is very popular in Jordan, Syria, Lebanon, Palestine and Israel. It has an acidic and aromatic flavor. Its composition includes sumac, as well as hyssop, toasted sesame seed, herbs such as marjoram, oregano, thyme, fennel, savory, cumin and salt.
This condiment is used on grilled meats, it is placed on top of bread and pizza, it is also common on fried eggs and vegetables. Together with olive oil it season all types of food very well.
Achiote (Mexico)
Annatto is a typical Mexican plant that also grows in Central America and the Andean countries of South America, where it is more popularly known as onoto. They are crimson seeds that ink both fabrics and foods reddish. These seeds are used either ground or purchased whole and then infused in water or oil. A coloring that is usually added to eggs, flour to make empanadas, etc. . . In Venezuela it is typical for hallacas and is also used in sauces and broths.
Have you already used these 3 spices in your cooking?
