Spice
Sumac
Sumac is the ground dried berry of Rhus coriaria, providing tart, lemony red seasoning without liquid acid. Essential to za'atar blends and Levantine grilled meats, salads, and onions. Deep burgundy colour and fruity sourness define quality; salt is often added in commercial grinds.
Also known as: Sumak, Sumac, Summaq, Somāq
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Breeds, cuts & preparations
Variety
Iranian SumacRhus coriariaSicilian SumacSyrian SumacTurkish Sumac
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
AstringentBrightEarthyFruityLemonMildSourTart
History
Mediterranean and Near Eastern cooks used sumac berries as a souring spice before widespread citrus.
TR
Sumac became standard in Turkish and Levantine spice mixtures and table seasonings.
Ground sumac entered global Middle Eastern grocery trade.
Chefs worldwide adopted sumac as a bright finishing acid spice.