Middle East

Sumac

Rhus coriaria.

Dried, ground berry.

Part Used

Dried and coarsely ground, deep maroon-red.

Form

Local / Regional Names

Summaq (Arabic); sumak (Turkish).

Countries / Cuisines

Levant broadly – Syria, Lebanon, Jordan, Palestine, Turkey, Iran.

Flavor & Aroma

Bright, tart, lemony without the wetness of citrus juice.

Culinary Uses

Souring agent and finishing spice; a core component of za'atar.

Classic Dishes

Fattoush; musakhan (sumac-onion chicken flatbread); grilled meats.

Pairings

Za'atar herb, olive oil, onions, grilled meat and fish.

Timing

Add at the end of cooking or as a finishing sprinkle – heat can mute its tartness.

Storage

Keeps a year or more sealed and dark; quality-graded sumac (deep red, not brownish) holds flavor longest.

Substitutions

A mix of lemon zest and a touch of salt approximates the tartness without the exact fruity depth.

Cultural / History Notes

One of the very few acidic spices used in dried, ground form rather than as a juice or paste – a distinguishing trait worth noting against lemon and vinegar.

Blend Cross-References

Za'atar; core to most Levantine za'atar formulations.