soumak

Sumac (also spelled soumak or sumach) is a ground spice derived from the dried berries of Rhus coriaria, a shrub native to the Levant and Mediterranean regions. The berries are deep burgundy to brown in color with a distinctly tart, lemony flavor. The spice is produced by drying the berries and grinding them into a fine powder, which may retain a slightly grainy texture. Sumac has been used as a culinary ingredient for centuries in Middle Eastern, North African, and Mediterranean cuisines, prized for its ability to impart acidity and brightness to dishes without using fresh lemon juice.

The flavor profile is distinctly tangy and acidic, with subtle fruity undertones and minimal heat. High-quality sumac often displays a deep red to burgundy hue; paler versions may indicate age or inferior quality. The spice contains citric and malic acids, which account for its characteristic sourness.

Sumac is a foundational souring agent in Levantine, Turkish, and Persian cuisines, used to add brightness and acidity to dishes where lemon juice would be impractical or undesirable. It is a key component of the spice blend za'atar and is commonly sprinkled over hummus, fattoush salad, grilled meats, and fish. The spice is also used as a finishing touch on rice dishes, roasted vegetables, and dips like muhammara. In Turkish cuisine, it seasons kebabs and is mixed into yogurt-based sauces. Sumac pairs well with grains, legumes, and aromatic herbs like thyme and oregano, and its dry application makes it ideal for dry rubs and spice blends.