Introduction to Sumac

When it comes to under-utilized or little known spices that are sure to make a big impression, sumac is a great place to start! This coarse ground reddish-brown spice is native to the Mediterranean region and is widely used in Middle Eastern and North African dishes. Sumac is made from dried berries harvested from the sumac plant, which is a small subtropical flowering bush related to the cashew plant.

Flavor Profile and Uses

Once dried and ground, sumac can be used in a variety of ways. It has a tangy, slightly fruity flavor with a hint of lemon tartness that is ideal for adding a rich, sour taste to dishes. Since the spice comes from dried berries, it also adds a unique crunchy texture to any food it’s used in. Thanks to its versatility, the applications of sumac are almost innumerable.

Culinary Applications

Sumac is a key ingredient in a traditional Lebanese and Syrian dish known as fattoush. This dish combines lettuce, cucumbers, tomatoes, scallions, and fresh mint, along with chunks of pita that have been toasted into crouton-like bites. However, you don’t have to be making fattoush to enjoy sumac. Simply add it to your favorite fresh garden salad for a delicious, exotic twist.

Adding Sumac to Your Dishes

You can also sprinkle sumac on meats like pork, chicken, or beef before cooking them. It works particularly well with kebabs. Additionally, sumac can be used to season roasted vegetables such as cauliflower, potatoes, or eggplant, providing a delightful citrus-like bite.