This is Mediterranean origin three, up to 10 meters hight. It has small leaves and coral red berries. The spices comes from the berries. The berries are dried and crushed to form a coarse purple-red powder, the sumac. In sumac, scientific - rhus coriaria, has beed dedected 120 different ingredients in the volatile oil. Widely used in cookery in Arabia, Turkey and in Lebanese cuisine for salad dressing and rubbed on kebabs-chicken dishes before grilling. In medicine used for reducing fever and to relieve stomach upsets.

Turkish origin sumac is an export product of exporter from Turkey Tarege Trade.

Sumac from Turkey is an export product of Turkish exporter Tarege Trade.

Physical Analysis:

-Ingredient declaration: Crushed sumac belies, ground
-Aroma & Taste: Characteristic
-Appearance: Red purple coarse powder
-Colour: Red purple

Process:

-Harvested, sun dried, rubbed and separated from stalks and other foreign bodies, sieved, salted, grounded ,passed through magnets, packed, metal detected (Up to 0-100 mm Fe : 1.0 Nfe 1.2 SS: 1.5)
-Processing Aids: None
-Heavy metals mg/kg
-Lead: 2,0 mg/kg
-Cadmium: 0,3 mg/kg

Microbiological Specification:

-Salmonella : Absent in 25g
-E. coli : <100 cfu/g Total plate : < 100.000 cfu/g

Mould & Yeast : 500 cfu/g

Chemical Specification:

-Moisture Content: Maximum 20%.
-Total Ash: Maximum 14%
-Acid Insoluble Ash: Maximum 2,5%

-Salt: Maximum 6%

Maximum levels of PAH in ue/kg
-Benzo (a)pyrene :<10
-Sum of benzo (a) pyrene, beuz (a) anthracene, benzo (b)f1uoranthene and Chrysene <50

Shelf Life & Storage:
24 months if kept in dry, cool conditions in closed bags away from direct sunlight. Shelf life is 24 months after the production date.

Fragments of insects and parasites:
Absent