I.e. my chef friend had ground jalapeno at her apartment, shit was good. Like cayenne level heat but with a different flavor
I had to go to like an international food market to find some near me which is weird given how ubiquitous jalapeno peppers are
Sumac. It’s a deep purple, lemony spice that’s great for filling the flavor role of an acid like vinegar or lemon juice in things where you don’t want to do that for whatever reason. Although note that it will dye food purple and can make something like curry turn a very unappetizing shade of grey.
On that note, citric acid powder is also good for similar reasons.
indian sour mango powder is also good for curries
Sumac is specifically malic acid (as in sour apples) instead of citric acid (lemons) or acetic acid (vinegar), and it’s really cool how if you’re careful you can tell each type of sourness feels distinctly different.
Neat.
Definitely. Even though sumac has a lemony flavor apart from its sourness, it’s experientially distinct from actual lemon and extremely different from vinegar.
Sumac was my first thought too, I love a good sumac onion on just about anything
Also it’s free right now if you live in the northeast. Just go take it off a tree.
Sumac is great in a Mediterranean style salad dressing as well.