Sumac & Sunshine
Sumac & SunshineA deep dive into Middle Eastern and Mediterranean ingredients, cuisines and recipes with a unique California lens. This newsletter is a companion to the Sumac & Sunshine Facebook group.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 32 | Subscribers | Read | sumacsunshine.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Cooking with Rose Water
In our last newsletter, we meandered through an orange grove and learned all about orange blossom water, made from the blossoms of a Seville orange tree. Today, we are strolling through a rose garden in full bloom as we learn all about rose...
Bouquet of Orange Blossoms: For Us & You
An Announcement! We turned in our manuscript for “The Preserved Citrus Cookbook”! The cookbook will be out next year, and we guarantee it’ll be worth the wait. We’ll keep you posted along the way so you can get as excited about the book as ...
Splendid Saffron
You thought beluga caviar and 25-year-old scotch were expensive. Well, they have nothing on the delicate spice saffron. It’s said to fetch up to $10,000 per pound — and that’s on the wholesale market.
Nigella Seeds: What's in a Name?
Nigella seeds, which have many monikers including black seeds, black caraway and black cumin and more notably, kalonji if you buy them in an Indian market, may not be in your spice drawer yet, but we are going to convince you to change that...
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Authors
The writers behind this newsletter.
California cuisine with a Middle Eastern and Mediterranean inspiration.
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