Sumac

Table of Contents

• What is Sumac?
• History
• What Does Sumac Taste Like?
• How to Use Sumac in Cooking
• 10 Ways to Use Sumac in Cooking
• Flavour Pairings
• Herbs that pair with sumac (fresh and dried)
• Spice blends using sumac
• Substitutes
• Recipes on flaevor.com using Sumac

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What is Sumac?

Sumac, a vibrant red spice cherished in Middle Eastern cuisine, is a shrub from the cashew family. It grows in wild landscapes such as rocky mountain areas and subtropical temperatures. The plant is cultivated in the Mediterranean and the Middle East, particularly in Sicily, Turkey, Iran, and some parts of Central Asia. It is derived from the dried berries of the Rhus coriaria shrub, offering a tangy, lemon-like flavour that enhances a variety of dishes.

History

The name ‘sumac’ is derived from the Aramaic word summaq, meaning ‘red’. With a history dating back to its export from the Roman Empire, sumac has been used in Middle Eastern cuisine since the 13th century and was also known to be used as a dye for wood and leather due to its rich red colour.

In recent decades, several Middle Eastern chefs and food writers have popularised sumac and introduced it to Western cuisine. The ground powder is readily available online and can be found in most international spice shops.

What Does Sumac Taste Like?

Sumac is made from the dried and ground ‘berries’ of the plant’s natural wildflower. Its tangy, acidic flavour is reminiscent of lemon juice. When mixed with other spices, its pungent acidity provides a pleasant acidic balance. Sumac is most commonly used in the popular Middle Eastern spice blend za’atar.

How to Use Sumac in Cooking

Sumac’s tangy, citrus-like flavour makes it a versatile addition to countless dishes. It’s a staple of Middle Eastern cuisine, but its culinary potential extends far beyond traditional uses. Add it to marinades and dry meat rubs, and mix it into spice blends for stews, roasts or grilled meats, vegetables, or hard cheeses such as halloumi. Or use it fresh to sprinkle over dips such as hummus, labneh, whipped feta, and salads.

It can also be mixed with butter or olive oil and drizzled over poached, fried, or scrambled eggs, or used as a dressing for steamed or roasted vegetables. Sumac can also be used in sweet dishes such as jellies, cocktails, iced teas or other sweet refreshing summery drinks.

10 Ways to Use Sumac in Cooking

1. Make Za’atar: Sumac is a key ingredient in za’atar, the popular Mediterranean spice blend that adds a bold flavour to pita bread, lamb chops, roasted vegetables and more (Click here for our easy recipe for Za’atar spice blend here).
2. Use As a Vibrant Garnish for Meats, Fish, Vegetables and Salads: Sprinkle sumac over dishes such as meats, salads, breads and even desserts for a pop of colour and a subtle, tangy kick.
3. An Alternative to Lemon Juice or Vinegar: Sumac works as a milder substitute for lemon juice or vinegar, imparting a mild citrus flavour that is less sharp or overpowering, perfect for dressings, dips or marinades.
4. Meat Rub or Marinade Enhancer: Add sumac to meat rubs or marinades to complement the natural richness of the fats with its bright, zesty flavour. It works particularly well with chicken, lamb and fish.
5. Brighten Rice and Grains: Mix sumac with rice, quinoa or bulgur to add a hint of spice to a dish. It pairs well with herbs and nuts for a Mediterranean-inspired pilaf.
6. A Topping for Yoghurt, Labneh and Hummus: Sprinkle sumac over yoghurt-based dips, hummus or labneh for a bold twist. Its acidity balances the creaminess of these dishes, adding a lovely citrus tang.
7. For BBQ and Grilling: Combine sumac with cumin, salt and oil and use as a marinade and baste for kebabs, koftas and skewers.
8. Curry: Sumac can be added to a variety of curries at the end of cooking to add a tangy, acidic balance.
9. Sumac and Cheese: Sprinkle over whipped feta, baked feta or grilled halloumi.
10. Sumac and Butter: Add to melted butter in fresh olive oil and drizzle over poached, fried or scrambled eggs, vegetables and bread.

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Flavour Pairings

Spices that pair with sumac – cumin, coriander, nutmeg, cinnamon, anise, allspice, cardamom, juniper, ginger, ginger

Herbs that pair with sumac (fresh and dried)

Parsley, coriander, thyme, oregano, marjoram, mint, dill

Spice blends using sumac

The most famous spice blend containing sumac is Za’atar

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Substitutes

Suitable substitutes for sumac: Lemon juice, lemon zest, red wine vinegar and tamarind.

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Recipes on flaevor.com using Sumac