Sumac Ground

Ground Sumac is made from the dried, ground berries of the Rhus coriaria shrub. Known for its bright, tangy, lemon-like flavour and deep red colour, sumac is a staple seasoning in Middle Eastern and Mediterranean cooking. It comes as a coarse, deep burgundy powder that brings sourness to a dish without adding any liquid. Rhus coriaria is the culinary sumac grown across the Mediterranean and Middle East.

Its sharp, fruity acidity makes it a go-to finishing spice for grilled meats, roasted vegetables, salads, rice dishes, and dips like hummus. Sumac is often used as a substitute for lemon or vinegar when a dry, citrusy punch is preferred. It pairs well with chicken, fish, lamb, fresh herbs, and yogurt-based dishes. It is a key ingredient in za'atar blends, gives fattoush its tang, and is rubbed into sliced raw onion to serve with kebabs and grilled meats.

Whether used as a garnish or a main seasoning, Sumac adds a clean, vibrant flavour and a signature red hue to a wide variety of recipes. For a quick onion salad, rub a teaspoon into a thinly sliced red onion with a pinch of salt and leave it ten minutes before serving. Add sumac at the end of cooking, since long heat dulls both the colour and the sharpness, and keep it sealed in a cool, dark place so the red stays bright.

Botanical Name: Rhus coriaria
Also known as: Ground Sumac, Sumac Powder, Sumac Spice, Sumak, Sumach, Sumaq, Summaq, Sumak Gewürz, Sumac en poudre, مسحوق السماق, سماق