Are there other predominantly tangy/sour spices, similar to sumac? I'm thinking of things for dressing roasted vegetables, where you might use something like lemon juice, but a dry spice can be more convenient.

closed as too broad by GdD, rumtscho Mar 16 '16 at 8:44

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  • 1
    I'm confused what aspect of lemon you're trying to match. Sumac matches in that it's tangy/sour. "Zesty" isn't too clear but it seems like maybe just about every spice is zesty if these are? And none of these are hot. – Cascabel Mar 16 '16 at 1:36
  • Tangy/sour. Sorry I don't know the terminology well – amphibient Mar 16 '16 at 1:56
  • um ... sumac ? (is there a reason you don't want sumac?) – Joe Mar 16 '16 at 4:07
  • I do want sumac but I also want to explore its likes – amphibient Mar 16 '16 at 4:27
  • I am sorry, but it seems you are asking for a list of all sour spices, possibly shortened by "goes well with roasted vegetables". Lists questions are not accepted, and "goes well with" is also not a real criterion, it's opinion based. – rumtscho Mar 16 '16 at 8:46

Amchoor (mango powder), anardana (dried pomegranate), and, if you include pastes, tamarinde come to mind.

They all have a tangy/sour taste, and are used quite often in Indian curries, and cooking in other parts of (South East) Asia.

Apart from mango powder (which is rich in citric acid, I use it as a replacement for lemon when I want sour, but no additional juices), I don't have any experience using them outside the realm of curries, so you'll have to experiment your way through them ;)

  • I've seen tamarind available in powder form before ... but I've never used it, so can't comment on how well the sourness holds up. – Joe Mar 16 '16 at 12:10
  • Heh, didn't know it existed. I only know the blocks of pressed fruits (to soak & squeeze for making your own paste), or the pre-made paste. – Willem van Rumpt Mar 16 '16 at 15:49

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