In This ArticleView AllIn This ArticleWhat Is SumacIsn’t Sumac Poisonous?What Does Sumac Taste Like?What Is Sumac Used For?Where Can I Buy Sumac?Foraging for SumacSumac SubstitutesBottom Line
In This ArticleView All
View All
In This Article
What Is Sumac
Isn’t Sumac Poisonous?
What Does Sumac Taste Like?
What Is Sumac Used For?
Where Can I Buy Sumac?
Foraging for Sumac
Sumac Substitutes
Bottom Line
If you’ve ever eaten at an Iranian or other Middle Eastern restaurant, you’re likely to have come across the crimson-colored spice that is sumac. The deep red specks can be found sprinkled on salads, hummus, meat dishes, rice and more. Sumac’s color is the reason for its name, as it originates from the Arabic word for dark red, “summaq.” This ancient spice adds a complex flavor to anything it’s added to, and because of its tartness, it’s sometimes considered a dry acid.
Sumac comes from the shrubs of theRhusgenus and its scientific name isRhus coriaria. Interestingly, theRhusgenus comes from theAnacardiaceaefamily, the same family of plants that cashews come from. (If you’re allergic to cashews or foods in the cashew family, like pistachios, mangoes or pink peppercorns, talk to your doctor before consuming sumac.) The fruit of the sumac plant is a red berry that is dried and ground into the spice. The plant is native to Iran and has historically grown all over the Arabian peninsula, Turkey and most of the Mediterranean. The plant can also be found in parts of Africa, Asia and North America.
The sumac spice is not to be confused with the poisonous sumac plant. The poisonous shrub is a different plant altogether. It yields a white berry, so it’s easy to spot the edible one which grows red berries, meaning the spice will be red in color, and isn’t poisonous at all.
It’s hard to describe the unique flavor of sumac, but many compare it to a kind of smoky lemon flavor, but with earthier, floral notes. Its slight sourness makes for a perfect addition to anything that needs a hint of acidity. It’s great on richer cuts of meats like lamb, where it helps to cut through the fattiness and balance the flavor.
Sumac is most commonly used as a spice in a lot of Middle Eastern cooking, including in the dressing of the popular Lebanese saladfattoush. It’s also the base flavor in musakhan, a Palestinian chicken dish, and one of the key ingredients inza’atar, the famous Arabic spice-and-herb sprinkle.
It’s such a versatile spice that it can be used in multiple ways, both savory and sweet. You can dust it on popcorn, fries, rice or dips like baba ganoush, hummus or toum (the Lebanese garlic sauce). It can be used both during the cooking process, like in meaty stews, or sprinkled on after cooking, making a perfect finishing spice on proteins like grilled chicken and fish.
The rise in the popularity of sumac means it’s relatively easy to find. Most grocery stores, including Walmart, Costco, Safeway and Whole Foods, often stock sumac. You will also find it in any Middle Eastern, Persian or Indian grocery store, where you may find both powdered ground sumac and dried whole berries. You can also find it at various online food stores.
If you’re foraging for sumac, you want to remove the red berries of theRhusplant (you’ll most likely find Staghorn sumac orRhus typhinain the U.S.) The berries are little pea-size fruits that are densely clustered together on the ends of the shrub’s upright branches. Harvest the most brightly colored berries, as they’ll be the ripest and have the most flavor. Use your finger to lightly squeeze a berry; if it releases a slight stickiness and tastes tart, they are ready to be picked. Using pruning shears or scissors, you should cut them right at the base of each cluster, where the fruit meets the branch. They should be used or dried as soon as possible to prevent them from molding. To avoid the poisonous sumac plants, stay away from the ones with white or green berries.
If you can’t find sumac, you can substitute it with other acidic ingredients like lemon, lime, vinegar or a little tamarind, but bear in mind that nothing can substitute for its distinct flavor.
Sumac is a spice that’s ubiquitous in many parts of the world and is rapidly growing in popularity in the U.S., thanks to a number of chefs, like Reem Assil, Sami Tamimi and Yotam Ottolenghi, who are spreading the word and sharing delicious recipes that celebrate sumac. With its unique, tart flavor, a pinch of sumac provides so many ways to lift a dish, salad, drink or dessert with a hint of earthy freshness.
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