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Spices & seasonings · Ground spices

Sumac

Coarse, deep-red ground berry with a bright lemony tartness, sprinkled over salads, kebabs and onions.

Also called: sumak, summaq

A kind of spices

12 recipes with it

Read the full spice guide: flavour, history and how to use it

What it is

Sumac is the dried, ground berries of a Middle Eastern shrub, a coarse crimson-purple powder. It tastes fruity and sour, like lemon without the sharpness, and is usually sprinkled on at the end rather than cooked. It is a key part of za'atar. Culinary sumac is unrelated to poisonous ornamental sumac plants.

Rhus coriaria

How it’s used

  • Fattoush and onion-parsley salads
  • Sprinkled on kebabs and grilled meats
  • Musakhan chicken
  • Za'atar blend
  • Hummus and labneh garnish

Characteristics

Taste
Tart, fruity, lemony.
Sold as
ground
Cooking uses
Mainly a seasoning, Used as a garnish

Storage

Cool, dry and dark. Airtight jar away from light; colour browns as it ages.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
282 kcal
Protein
14.14 g
Carbohydrate
53.99 g
Fat
12.89 g
Fibre
34.9 g
Sugars
10.34 g

USDA FoodData Central: Spices, paprika (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Lemon — Finely grated zest plus a little salt; brighter and less fruity.

Related ingredients

Recipes with sumac

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