Description
Controlled drying of sumac berries preserves malic acid and phenolic antioxidants for a sour, astringent spice.
Technical
Drying at 50–60 °C for 6–12 h reduces moisture below 10 % while retaining malic acid and tannins; temperatures above 70 °C accelerate loss of volatile phenolics, diminishing sourness. Seed removal before grinding improves powder fineness and reduces bitterness from seed oils.
Science
Primary Reaction
Drying reduces water activity, preserving malic acid and tannins while volatilizing phenolic compounds at high temperatures
Sensory Profile
Aroma ()
sourearthyfragranttangynuttycitrusywoodyfloralspicyherbal