Why is Sardasht sumac different in the market?
In the spice industry, many sumacs in the market try to increase the weight of the product by using impurities and color additives. But in Sardasht, we face the main challenge of direct supply of the product from the heights and the precise drying process. The difference between this product and industrial examples is in the "harvest time". Sumacs that are harvested at the peak of maturity have the highest amount of "tannin", which is the main responsible for the antioxidant properties and natural sourness of sumac. In Sumaq Gostar Sardasht, we perform the grinding process immediately before packaging so that the volatile oils in the sumac seeds are not lost.
Knowing the characteristics of red and brown sumac
Many customers are confused at the time of purchase, which type is more suitable for their food. Red sumac, which is the result of early harvests and special species of mountain shrubs, has a very high coloring power and is mostly used for grills and decorating traditional dishes. In contrast, brown sumac has a more sour taste and its antioxidant concentration is slightly different in laboratory analysis. In the table below, we have provided a detailed comparison of the technical specifications of these two products for your better choice:
Technical comparison table of Sardasht red and brown sumac
Characteristics | Red sumac 100 grams | Brown sumac 100 grams |
|---|---|---|
Amount Coloring | Very high and attractive | Medium and mild |
Intensity of sour taste | Mild and Pleasant | Sharp and dominant |
Main use | Barbecue decoration and table setting | main seasoning for stews and salads |
product texture | smooth and without stems | smooth and without Stem |
100 gram packaging; The guarantor of the freshness of the spice
Purchasing sumac in large packages usually leads to a decrease in quality and the loss of the aroma of the spice. At Sumaq Gostar Sardasht, we focused on 100 gram packages because Sumaq is very sensitive to moisture and light. When the spice is exposed to air, the oxidation process causes the color to change from bright red to dull brown and its medicinal properties decrease. Our 100-gram packaging is of three-layer metallized type, which reduces the penetration of light and oxygen to zero, so that the customer can experience the quality of the first day until the last gram.
Challenges of supply and authenticity of goods in the market
Providing real sumac is not an easy task. At Samaq Gostar Sardasht, we ensure that there is no microbial or fungal contamination in the final product by monitoring the drying process in sanitary environments. In many cases, the dust present in traditional open drying spaces causes a reduction in quality. Using industrial blowers and fine sieves, we completely separate plant impurities such as leaves and small wood. This technical process has made the purity of our final product reach more than 98%.
Maintenance guide to maintain long-term quality
Even the best sumac in the world loses its quality if stored in improper conditions. Our technical team's advice to customers is that after opening the 100g package, be sure to put it in a closed glass container away from direct sunlight. The temperature of the kitchen environment, if it is too hot, can cause the useful oils of sumac to come to the surface and over time the taste of the product will change a little. If you plan to store sumac for a long time (more than 6 months), the refrigerator is the best option to preserve its attractive red color.