Sumac

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.

Where is Sumac Traditionally Used

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.

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What Country Uses Sumac?

Sumac is widely used in Middle Eastern and Eastern Mediterranean cuisines, particularly in Turkey, Lebanon, Palestine, Iran and Syria. It is traditionally sprinkled over grilled meats, salads and rice dishes, and is a key ingredient in the spice blend za’atar.

In recent decades, Middle Eastern chefs and food writers have helped introduce sumac to Western cuisine, where it has become increasingly popular. Today, ground sumac is readily available online and can be found in most international or well-stocked 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 Middle Eastern spice blend that adds bold flavour to pita bread, lamb chops, roasted vegetables and more. (Click here for our easy za’atar spice blend recipe.)
2. Use as a Vibrant Garnish for Meats, Fish, Vegetables and Salads: Sprinkle sumac over 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, adding citrus flavour that is less sharp and overpowering — perfect for dressings, dips and marinades.
4. Meat Rub or Marinade Enhancer: Add sumac to meat rubs or marinades to complement the natural richness of fatty cuts with its bright, zesty flavour. It works particularly well with chicken, lamb and fish.
5. Brighten Rice and Grains: Mix sumac into rice, quinoa or bulgur to add gentle acidity. It pairs beautifully 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. Its acidity balances the creaminess and adds a fresh citrus tang.
7. For BBQ and Grilling: Combine sumac with cumin, salt and oil, then use as a marinade or baste for kebabs, koftas and skewers.
8. In Curries: Add sumac at the end of cooking to bring a tangy balance to rich curries.
9. With Cheese: Sprinkle over whipped feta, baked feta or grilled halloumi for a bright contrast.
10. Sumac Butter: Stir sumac into melted butter or olive oil and drizzle over poached, fried or scrambled eggs, vegetables or warm bread.

Sumac Flavour Pairings

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Spices That Pair with Sumac

Cumin, coriander, paprika, smoked paprika, cinnamon, allspice, cardamom, black pepper, chilli flakes, turmeric, baharat and za’atar.

Herbs That Pair with Sumac (Fresh and Dried)

Parsley, coriander (cilantro), thyme, oregano, marjoram, mint, dill and za’atar herbs.

Spice Blends Containing Sumac

Za’atar, some variations of dukkah, Palestinian and Levantine spice blends, certain shawarma seasonings and modern Middle Eastern BBQ rubs.

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Everyday Ingredients That Pair with Sumac

• Meat: Chicken, lamb, beef, pork, kofta, kebabs, minced meat dishes and slow-roasted meats
• Fish & Seafood: Grilled fish, salmon, white fish fillets, prawns, sardines and calamari
• Vegetables: Tomatoes, aubergine, courgette, red onion, cucumber, chickpeas, lentils, roasted peppers and leafy greens
• Grains & Pulses: Bulgur wheat, couscous, rice, quinoa and freekeh
• Dairy: Yoghurt, labneh, feta, halloumi, whipped feta and soft goat’s cheese
• Fruit: Pomegranate, figs, watermelon, citrus fruits and stone fruits such as apricots
• Other: Olive oil, tahini, sesame seeds, flatbreads and hummus

What Is a Good Substitute for Sumac?

If you don’t have any, you can use lemon zest, lemon juice, red wine vinegar or tamarind paste instead. The aim is to replicate its citrus-like acidity.

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Recipes on flaevor.com Using Sumac

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FAQ

Is sumac spicy?

No, sumac is not spicy. It has a tangy, citrus-like flavour similar to lemon juice, but without the heat. Rather than adding spice, it adds brightness and acidity to dishes.

What does sumac taste similar to?

Sumac tastes similar to lemon zest or mild red wine vinegar. Its sharp, fresh acidity and subtle fruity undertones make it ideal for balancing rich meats, creamy dips, and oily dishes.

Can you eat sumac raw?

Yes. Ground sumac is usually added to dishes at the end as a garnish or seasoning, and is not typically cooked. Heating it for too long can dull its bright flavour.

Is sumac healthy?

It contains antioxidants and has traditionally been used in Middle Eastern cooking for flavour and natural preservation.