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Ground spices

Sumac

Rhus coriaria

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

Also called: sumak, summaq

  • Fruity & sour
  • Citrus & bright
  • No heat
Buying & storing12 recipes

Flavour and aroma

tart, lemony, fruity, slightly astringent. Tart, fruity, lemony.

Heat
No heat
Forms
ground

How to use it

  • use raw

    Sprinkle on at the end over salads, kebabs, hummus, eggs and rice; heat dulls its sourness and colour.

  • soak

    For a sour liquid, soak 2 tablespoons in 250 ml warm water for 15–20 minutes, then strain through a fine sieve; use in place of lemon juice in stews and dressings.

  • crush · Dry grinding technique

    Rub into sliced onions with salt and leave 10 minutes to soften them for kebab salads.

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

Identifying good quality

A coarse, slightly moist, deep crimson to purple powder made from the dried berries. It should taste clearly sour and fruity. Brown, dusty sumac is old. Many brands add salt; check the label before seasoning.

  • Not to be confused with Red chilli flakes: Sumac is purple-red and sour with no heat; chilli flakes are brighter red and hot.

Origin and history

Origin: The Mediterranean, the Middle East and Iran (Rhus coriaria).. Grown and used: Grown and wild-harvested in Turkey, Iran, Syria, Lebanon and Sicily; used across the Levant, Turkey, Iran, Iraq and the Gulf..

Sumac was used as a souring agent in the Middle East before lemons were common there, and Greek writers such as Dioscorides mention it. Medieval Arabic cookbooks include sumac-soured stews called summāqiyya. Today it is essential to za'atar, fattoush, musakhan and the onion salad served with kebabs.

Well documented

In masalas, pastes and sauces

Recipes with sumac

2 more