SUMAC

Sumac is a deep red, tangy spice made from the dried and ground berries of the Rhus coriaria shrub, which grows widely across the Mediterranean, the Middle East, and parts of North Africa.

Sumac has a bright, lemony acidity with subtle fruity notes. Unlike vinegar or citrus juice, its sourness is dry and slightly earthy, without added moisture. It adds freshness without overpowering other flavors.

Sumac is widely used in Middle Eastern and Mediterranean cooking. It is often:

• Sprinkled over salads (like fattoush)

• Mixed into marinades for meat and poultry

• Added to rice and grain dishes

• Used as a finishing spice over hummus, yogurt, or roasted vegetables

• Blended into spice mixes such as za’atar

It has a coarse or powdery texture and a rich burgundy-red color, which also makes it visually striking as a garnish.

Traditionally, sumac has been valued for its antioxidant properties and has been used in herbal medicine for digestion and inflammation.