🌿 spicesEasy to use
Sumac
Middle East, Mediterranean (grows wild in Turkey, Iran, Lebanon)Available year-roundTart, tangy, fruity
Did You Know?
Sumac was used as a souring agent in the ancient world long before lemons reached the Middle East. Romans used it similarly to how we now use lemon juice or vinegar.
Overview
Middle East · Available year-round · spices
Sumac is a tangy, wine-red spice ground from the dried berries of Rhus coriaria. Essential in Middle Eastern and Mediterranean cuisine, it delivers a bright, fruity sourness without heat.
Middle East
Origin
Available year-round
Season
Easy
Difficulty
spices
Category
Flavor Profile
Tarttangyfruitylemonyslightly astringentwine-red color
Storage Tips
Airtight container up to 1 year. Keeps color and tartness well when properly stored.
Photo Gallery
How to Cook with Sumac
Recipes, pairings, substitutes, and professional tips
Cooking Tips
Sprinkle on hummus, grilled meats, fattoush, labneh, rice. Key in za'atar blend. Use as finishing spice. Mix into dressings for citrusy acidity.
Best Pairings
chickenlambhummusflatbreadonionparsleyyogurt
Substitutes
Lemon zest + paprika, tamarind powder, amchur (mango powder)
Nutrition & Health Benefits
The nutritional profile and health properties of Sumac
Nutrition Highlights
fat
0.4
carbs
18.8
fiber
11.2
protein
3.8
calories
79
Quick Facts
Categoryspices
OriginMiddle East, Mediterranean (grows wild in Turkey, Iran, Lebanon)
SeasonAvailable year-round
DifficultyEasy
Health Benefits
Exceptionally high in antioxidants (polyphenols). Anti-inflammatory, antimicrobial. Studies show blood sugar regulation benefits.
Sumac Photos
4 photos showcasing Sumac in its many forms
🌿
Sumac
spices
OriginMiddle East
SeasonAvailable year-round
DifficultyEasy
Flavor Notes
Tarttangyfruitylemonyslightly astringentwine-red color
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Pairs Well With
chickenlambhummusflatbreadonionparsleyyogurt
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