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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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.55 g
- Saturated Fat 1.91 g
- Trans Fat 0 g
- Monounsaturated Fat 2.86 g
- Polyunsaturated Fat 4.78 g
- Cholesterol 0 mg
- Sodium 38.4 mg
- Salt 0.1 g
- Total Carbohydrate 65 g
- Dietary Fibre 25 g
- Total Sugars 3 g
- Complex / starch 15.9 g
- Protein 11.8 g
- Water 8.84 g
- Energy 393 kcal
- Water 8.84 g
- Carbohydrates 65 g
- Sugars 3 g
- Monosaccharides 3.72 g
- Disaccharides 1.6 g
- Starch 15.9 g
- Amylose 3.98 g
- Amylopectin 11.9 g
- Digestible Starch 13.5 g
- Resistant Starch 1.59 g
- Fibre 25 g
- Soluble Fibre 8.5 g
- Insoluble Fibre 15.8 g
- Protein 11.8 g
- Plant Protein 9.68 g
- Fat 9.55 g
- Saturated Fat 1.91 g
- Monounsaturated Fat 2.86 g
- Polyunsaturated Fat 4.78 g
- Vitamins 93.5 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1.93 mg
- Vitamin B5 — Pantothenic Acid 0.48 mg
- Vitamin B6 0.28 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 37 µg
- Vitamin C 2 mg
- Vitamin E 1.81 mg
- Vitamin K 26.9 µg
- Minerals 279 mg
- Major Minerals 272 mg
- Trace Minerals 6.6 mg
- Salt 0.1 g
- Sodium Chloride 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 1.93 · vitamin-b5-pantothenic-acid: 0.48 · vitamin-b6: 0.28 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 37 · vitamin-e: 1.81 · vitamin-k: 26.9 ·
Minerals
Sodium: 38.44 · Potassium: 167 · Calcium: 67 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
History
Mediterranean and Near Eastern cooks used sumac berries as a souring spice before widespread citrus.
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.