I recently learned that sumac has the highest antioxidant content of any food in the world – now I’m not 100% sure what that means, but it certainly sounds good.
Luckily, it also tastes extremely good. It is said that sumac brings out the flavours of food in a way that is similar to salt, so I’ve started keeping a pot of it on hand as well.
I really like it stirred into yoghurt with a little lemon, garlic and sea salt for a super healthy, savoury dip.
What do you think about the antioxidant content of foods – important or just marketing?
Recipe: Caramelised halloumi potato wedges (the yoghurt is a dip for the wedges)
