description Sumac Overview
Sumac is the coarsely ground dried berry of Rhus coriaria, a shrub native to the Middle East and Mediterranean, prized for its tart, lemony flavor and used as a souring agent and condiment in Lebanese, Turkish, and Persian cuisines.
insights Why this score
Sumac ranks #29 of 242 in the Spice ranking, behind Scotch Bonnet Powder, ahead of Allspice.
Bright tart Middle Eastern spice, widely loved for acidity and color, increasingly mainstream with strong chef approval.
help Sumac FAQ
What kind of flavor does sumac add to food?
Sumac provides a distinct tart, sour, and tangy flavor that is often compared to fresh lemon juice. It adds a bright acidity to dishes without introducing any additional liquid or moisture.
Where does the sumac spice come from?
The spice is produced by drying and coarsely grinding the red berries of the Rhus coriaria shrub. This plant grows wild throughout the Middle East and the Mediterranean region.
How is sumac used in Middle Eastern cooking?
Sumac is a staple condiment in Lebanese, Turkish, and Persian cuisines, frequently sprinkled over hummus, salads, and grilled meats. It is also one of the key ingredients in the famous za'atar spice blend.
Is the sumac spice related to poison ivy?
While the culinary sumac shrub (Rhus coriaria) is part of the same broader botanical family as poison ivy, it is completely safe to eat. The culinary variety does not contain the toxic chemical urushiol found in poison ivy.
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