# whatever else you like
Sumac is rich in antioxidants, particularly gallic acid and anthocyanins, and provides minimal calories while contributing significant flavor. It contains small amounts of vitamin C and has traditionally been valued for its potential anti-inflammatory properties.
About
Sumac is a tart, lemony spice derived from the dried berries of the Rhus coriaria shrub, native to the Levantine region of the Middle East and now cultivated throughout the Mediterranean basin. The berries are harvested in late summer, dried in the sun, and ground into a coarse burgundy-to-maroon powder. The flavor profile is distinctly sour and fruity, with subtle floral notes and no heat, making it a primary acid component in Middle Eastern cooking. Various cultivars exist, with Sicilian and Turkish sumac being particularly prized for their potency and color depth.
Sumac contains malic acid and citric acid, giving it its characteristic tartness. The ground powder is the most common culinary form, though whole dried berries are occasionally encountered. Quality sumac should have a vibrant color and strong aroma; faded or dusty specimens indicate age or poor storage.
Culinary Uses
Sumac is essential in Levantine, Turkish, and Persian cuisines, where it provides acidity without the moisture of lemon juice or vinegar. It is a key component of za'atar spice blends and is sprinkled over hummus, fattoush salad, grilled meats, and roasted vegetables. The spice is particularly valued in dishes where a dry souring agent is needed, such as kebabs, grain pilafs, and fish preparations. In Western cuisines, it has gained popularity as a sophisticated garnish for Mediterranean and Middle Eastern-inspired dishes, offering brightness without liquid. Sumac pairs exceptionally well with roasted chickpeas, lamb, eggplant, and fresh herbs like mint and parsley.