Ingredient of the Day: Sumac

Ingredient of the Day: Sumac

Sumac is a striking, deep-red spice known for its bright, citrusy, and astringent flavor profile. Often described as a "select acidifier," it serves as a versatile culinary tool that adds a lemony punch to dishes without the moisture of fresh citrus juice.

Origin & History

The name "sumac" is derived from the Aramaic word "summaq," meaning dark red. The spice is primarily produced from the dried and ground berries of the Rhus coriaria shrub, which is native to the Mediterranean and Middle East. Its use dates back at least 2,000 years, with historical records from the Roman physician Pedanius Dioscorides noting its medicinal and culinary value. While it was once common in Western European cooking during the Medieval period, it eventually fell out of favor there, remaining a cornerstone of Middle Eastern and Eastern Mediterranean cuisines in countries like Turkey, Iran, Lebanon, and Syria.

Production

Sumac grows as a deciduous shrub or small tree in subtropical and temperate regions. The plant produces clusters of small, red berries known as drupes. To produce the spice, these berries are harvested just before they fully ripen. They are then left to dry in the sun. Once dried, the berries are typically crushed and ground into a coarse, reddish-purple powder. In some traditional markets, the berries are also sold whole.

Culinary Uses

Sumac is a vital component of the Middle Eastern spice blend za’atar, which combines the spice with sesame seeds, salt, and dried herbs. Its tart, lemony acidity makes it an ideal finishing touch for salads—most notably the bread-based fattoush—as well as grilled meats, fish, and pulses. Because it is a dry spice, it is frequently used in marinades or as a rub for grilled foods, as it provides acidity without making the food soggy, a common issue when using fresh lemon juice in baked goods like fatayer (savory pies).

Nutrition & Facts

The characteristic tartness of sumac comes from its high concentration of malic acid. Beyond its flavor, sumac has historically been used for its tannins, which were utilized in leather tanning and as a natural dye. Interestingly, while the Rhus coriaria shrub is related to poisonous varieties, the culinary sumac berries themselves are safe for consumption. In North America, indigenous species such as Rhus glabra and Rhus typhina have long been used by Native American communities to create traditional, tangy beverages.

Recipe Featuring This Ingredient

Sumac-Spiced Fattoush Salad

A refreshing and crunchy Middle Eastern salad featuring toasted pita bread and a bright, tangy sumac vinaigrette.

Prep time: 15 min | Cook time: 5 min | Total time: 20 min | Yield: 4 servings | Difficulty: Easy

Ingredients

• 2 cups pita bread, cut into 1-inch squares
• 2 tbsp olive oil
• 1 tbsp sumac
• 3 cups romaine lettuce, chopped
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup radishes, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp extra virgin olive oil (for dressing)
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C). Toss the pita squares with 2 tbsp olive oil and a pinch of salt on a baking sheet. Bake for 5–7 minutes until golden brown and crispy.
2. In a small bowl, whisk together the 2 tbsp extra virgin olive oil, lemon juice, salt, and 1 tbsp sumac to create the dressing.
3. In a large mixing bowl, combine the lettuce, cucumber, tomatoes, radishes, and parsley.
4. Drizzle the dressing over the vegetables and toss to coat evenly.
5. Add the toasted pita chips just before serving to maintain their crunch.

Notes

Serve immediately to ensure the pita remains crisp. You can add feta cheese or pomegranate seeds for extra texture and flavor variations.