Sumac

What Is Sumac?

Sumac (Rhus coriaria) is a dark burgundy-colored spice obtained by drying and grinding the ripe red fruits of a shrub native to the Mediterranean and Middle East. It gives a distinctive, non-sharp sourness, which is why it is often considered an alternative to lemon or vinegar in the kitchen.

Besides its powdered form, a coarsely cracked (flaked) form also exists. In Turkish cuisine it particularly stands out with raw onion, alongside kebabs, and in salads; its taste is mild, with a lightly fruity aroma.

Nutritional Values of Sumac

As a spice, sumac is consumed in very small amounts, so its macronutrient contribution is low. 100 grams of powdered sumac carries about 250 kcal of energy; its fiber ratio is high, and thanks to the tannins and organic acids it contains, it is considered rich in antioxidants. As there is no standard USDA profile, these values are approximate.

What Are the Benefits of Sumac?

Sumac has been consumed for centuries in traditional Anatolian and Middle Eastern cuisine as an appetite-stimulating spice that gives dishes freshness. Current research on the antioxidant compounds it contains is ongoing; these studies have not yet turned into a general health recommendation.

This information is general in nature. Sumac is a spice; it does not claim to treat or cure any disease.

How to Choose Sumac?

Quality sumac has a vivid, dark burgundy-purple color; a pale brown tone indicates it is old or of low quality.

• The color should be vivid and dark; don't buy a darkened, grayed product.
• Prefer a fine, loose powder rather than one clumped with moisture.
• Salt may be added to some products; check the ingredients.

How to Store Sumac?

Sumac keeps its color and sourness for about a year when stored in a tightly sealed jar in a cool, dark cupboard. Moisture and light both fade its color and dull its aroma.

Using Sumac in the Kitchen

Sumac is used sprinkled at the end of cooking or during serving; prolonged heat weakens its aroma. Because it adds balance to a dish without the sharpness of lemon, it pairs very well with onion, lentils, and red meat.

How to Make Sumac Onion?

Thinly sliced onion (for piyaz) is rubbed with salt and lightly drained of its juice, then blended with plenty of sumac and, optionally, parsley. It is a classic garnish alongside kebab, köfte, and grilled dishes.

Sumac in Salads and Meze

Sumac sprinkled over shepherd's salad, lentil köfte, and hummus gives both color and a tangy freshness. When combined with olive oil, it turns into a simple salad dressing.

Which Recipes Use Sumac?

Sumac onion, shepherd's salad, lentil köfte, fattoush, and chicken-meat marinades are the recipes where sumac is most often used. It is also one of the basic components of the za'atar blend.

Frequently Asked Questions

What is sumac good for?

Sumac has traditionally been consumed as a spice that stimulates the appetite and gives dishes freshness. Although research continues into its antioxidant compounds, as a spice it does not claim to cure any disease.

What does sumac taste like?

Sumac gives a mild, tangy sourness without the sharpness of lemon. It has a light fruity aroma, which is why it is used as an alternative to lemon in salads and alongside grilled dishes.

Can sumac be used instead of lemon?

Yes, in many recipes it substitutes for lemon as a source of sourness. Since it doesn't add liquid the way lemon does, it's practical when you want to add sourness without diluting onions and salads, in particular.

Where in a dish is sumac added?

Since its aroma is sensitive to heat, it is generally sprinkled on at the end of cooking or during serving. Boiling it for a long time dulls its sourness and color.

How is sumac stored?

It should be stored in a sealed jar, in a cool place away from light. Under these conditions it keeps its color and taste for about a year; moisture causes clumping and aroma loss.