Sumac was already a very popular condiment in the Mediterranean region in ancient times and was often used to refine meat and fish dishes. The Romans used it as an acidulant long before the lemon found its way to Europe. Even today, the tart-acidic spice is particularly prevalent in Arabic, Turkish, and Lebanese cuisine, where it is used almost as frequently as salt and pepper are here.
Quick facts
| Scientific name | Rhus coriaria |
|---|---|
| Family | Cashew family (Anacardiaceae) |
| Other names | Sumak, spice sumac, tanner's sumach, Sicilian sugar, dyer's tree |
| Origin | Eastern Mediterranean: Turkey, Syria |
| Parts used | Dried fruits |
What does sumac taste like?
Sumac has a tart-fruity aroma with a slightly bitter note — reminiscent of lemon, but with more depth and a darker character. Its red-brown color is its visual trademark.
Use in the kitchen
- Oriental cuisine: Classic in the Za'atar spice blend (with thyme, sesame, salt)
- Meat dishes: Especially with lamb and poultry
- Fish: A pinch over grilled fish — instead of or in addition to lemon
- Salads: Classic in Fattoush (Lebanese bread salad)
- Hummus and dips: For sprinkling, provides acidity and a beautiful color
- Marinades: With olive oil, garlic, and herbs
Where can I buy sumac?
Sumac is available in Turkish grocery stores, oriental specialty shops, and well-stocked spice manufacturers. Look for a vibrant red-brown color — very pale products are usually too old and have lost their aroma.
Storage
Store in a dry, dark, and airtight place. When stored correctly, sumac will last for 1–2 years — after that, the intensity of the aroma will noticeably fade.
