What Is Sumac?
Sumac (Rhus coriaria) is a deep burgundy spice made by drying and grinding the ripe red berries of a shrub native to the Mediterranean and Middle East. It adds a distinctive, gently tart flavor, so in cooking it is often considered an alternative to lemon or vinegar.
In addition to its ground form, sumac is also available coarsely crushed, or in flakes. In Turkish cuisine, it is especially popular with raw onions, alongside kebabs, and in salads; its flavor is mild and its aroma lightly fruity.
Sumac Nutrition Facts
Because sumac is a spice consumed in very small amounts, it contributes few macronutrients. 100 g of ground sumac contains about 250 kcal; it is high in fiber and is considered rich in antioxidants thanks to its tannins and organic acids. These figures are approximate because there is no standard USDA profile for sumac.
What Are the Benefits of Sumac?
In traditional Anatolian and Middle Eastern cooking, sumac has been used for centuries as a spice that stimulates the appetite and adds freshness to food. Current research into its antioxidant compounds is ongoing; the findings have not yet become a general health recommendation.
This is general information. Sumac is a spice; no claim is made that it treats or cures any disease.
How to Choose Sumac
Good-quality sumac has a vivid, deep burgundy-purple color; a pale brown shade can indicate that it is old or low quality.
- Choose a vivid, deep color; avoid product that has darkened or turned gray.
- Choose a fine, loose powder rather than damp clumps.
- Some products may have added salt, so check the ingredients.
How to Store Sumac
Stored in a tightly sealed jar in a cool, dark cupboard, sumac retains its color and tartness for about one year. Moisture and light both fade its color and dull its aroma.
How to Use Sumac in the Kitchen
Sprinkle sumac on food at the end of cooking or just before serving; prolonged heat weakens its aroma. Its acidity adds balance without hitting the dish as sharply as lemon, so it pairs especially well with onions, lentils, and red meat.
How to Make Sumac Onions
Rub thinly sliced onions, cut for salad, with salt and lightly squeeze out their liquid. Then toss them with plenty of sumac and parsley if desired. They are a classic side for kebabs, meatballs, and grilled foods.
Sumac in Salads and Mezze
Sprinkled over shepherd’s salad, lentil patties, or hummus, sumac adds both color and a tangy freshness. Combined with olive oil, it makes a simple salad dressing.
What Recipes Use Sumac?
Sumac onions, shepherd’s salad, lentil patties, fattoush, and chicken or meat marinades are among the most common uses for sumac. It is also a key ingredient in za’atar.
Frequently Asked Questions
What is sumac good for?
Sumac is traditionally used as a spice that stimulates the appetite and adds freshness to food. Research on its antioxidant compounds is ongoing, but sumac as a spice is not claimed to cure any disease.
What does sumac taste like?
Sumac has a gentle, tangy tartness without the sharpness of lemon. It has a lightly fruity aroma, so it is used as a lemon alternative in salads and alongside grilled foods.
Can sumac be used instead of lemon?
Yes, in many recipes it can replace lemon as a source of acidity. Because it does not add liquid the way lemon does, it is especially useful when you want acidity without watering down onions or salads.
When should sumac be added to a dish?
Because its aroma is sensitive to heat, sumac is generally sprinkled on at the end of cooking or just before serving. Boiling it for a long time dulls its tartness and color.
How should sumac be stored?
Store it in a sealed jar in a cool, dark place. Under these conditions, it retains its color and flavor for about one year; moisture causes clumping and loss of aroma.