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Jan 25, 2014 08:59 PM

Help please: seeking SUMAC spice in downtown Toronto

I'm hoping to try a Middle Easern recipe which uses SUMAC , apparently a lemony powdered spice. I'm sure I can get it out on East Eglinton, but has anyone seen it downtown, at the St. Lawrence Market perhaps or Kensington market? Thanks.

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  1. Loblaws has it under their PC Black Label. Can't remember which location I saw it.

    1. I've seen it at Bulk Barn.

      1. in kensington market you could go to Akram's Shoppe

        at 191 baldwin. they should also have zatar spice as well if you need it.

        also you could check into house of spice in the same area as well

        1. House of Spice on Augusta has it, in the market.

          3 Replies
          1. re: albanis

            I've also bought it at house of spice.

            1. re: DDD

              Thanks everyone! I will start at House of Spice. In this weather, I try to shop as efficiently as possible; January is just the wrong time to be poking around and strolling in and out of a variety of places. But all contributions gratefully accepted and appreciated, especially if HoS is out of stock and I have to keep going....

          2. Next autumn take a day trip to any large conservation area north of the city. Aside from myriad varieties of edible mushrooms, fresh Sumac berries are in abundance, as are Juniper berries and other wild foodstuffs.

            2 Replies
            1. re: TorontoTuna

              Different species of Sumac

              The species that grow here, Staghorn sumac and Smooth sumac aren't the same as the Sicilian sumac that is used as a spice in the Mediterranean area and the middle east.

              The native sumacs aren't dangerous (there is a poison sumac but it looks very different so wouldn't be confused) they won't give you the right flavour profile and texture.

              You can use the native sumacs to make so called "Indian lemonade" by soaking the drupes in cold water.

              1. re: bytepusher

                True that. Still and all, the sour native Sumac is terrific in a mash with nettles and wild leeks for a zippy winter soup. Not familiar with the Sicilian stuff, but thanks for the knowledge.