Recently, we had the chance to sit with Queer Eye's Antoni Porowski and chat about—wait for it—food. He told us where to find the best croissant in New York (Bread's Bakery), his go-to breakfast (a "crustless PB&J smoothie" made with peanut butter protein powder and a frozen banana) and the most underrated spice we should all be using more of: sumac.
What's sumac you ask? It's a powdered red spice made from the crushed berries of a sumac bush (not to be confused with the sumac plant, which is poisonous). Though it's widely used in Middle Eastern and Mediterranean cuisine, it's still fairly unknown in the States.
According to Porowski, sumac has a tangy citrus flavor—like lemon juice, only more complex. "It pairs beautifully with many dishes—sprinkled over vegetables, chicken, fish or used in a dry rub or marinade. You can also add a pinch over a bowl of hummus or tabouleh for a little pop of flavor and color," he told us during an event for his partnership with Olly, a vitamin and supplement brand.
Over the weekend, we sprinkled a pinch over a bowl of popcorn and went to town. He was totally right, it is highly underrated.
