Sumac
CLASSIFICATION:
- KINGDOM: Plantae
- CLADE: Tracheophytes
- CLADE: Angiosperms
- CLADE: Eudicots
- CLADE: Rosids
- ORDER: Sapindales
- FAMILY: Anacardiaceae
- GENUS: Rhus
- SPECIES: R. coriaria
REGION OF ORIGIN: Sumac comes from the Eastern Mediterranean and Middle East, including parts of modern-day Turkey and Iran. Its earliest domestication is unclear, but this is where the wild ancestors of R. coriaria are found and where the spice itself has the richest history of use.
PART & COLOR: Sumac berries are a vibrant red to deep crimson on the plant, but turn a rich burgundy to dark, reddish purple when dried and ground. This is the definitive color of the spice. As you can see, the texture of properly prepared sumac is coarse, akin to ground nuts. Fine powders are a lower-quality spice - overly dried and thus lacking sufficient essential oils.
HARVEST: R. coriaria flowers in the spring and the berries ripen in the late summer to early fall. They’re ready for harvest when they’re fully ripe and deep red, signifying a high concentration of acidity and essential oils. Farmers carefully cut entire berry clusters off the branches by hand, which are then dried until they become brittle enough to be ground. The stems and hard, bitter seeds are removed prior to the final grinding process.
AROMA & FLAVOR PROFILE
Sumac is a prized spice. It’s so unique. The initial impression is its inviting, tangy scent, but the real experience happens on the tongue. It’s an explosion of tart, lemony goodness with notes of fresh berries and grapefruit zest. Its tartness cannot be overstated, and that’s what makes it so delicious. At first it’s exciting and bold, then its sharp acidity tapers off with a slightly astringent aftertaste that feels crisp and refreshing. Sumac is a lively spice.
This singular flavor profile comes from the berries’ rich composition of acids and tannins, which allow sumac to impart a tangy zing without the moisture of citrus juice - extremely valuable.
CULINARY USES
In Middle Eastern, Mediterranean, and North African cuisines, sumac seasons grilled meats, fish, and vegetables. It’s especially excellent in marinades because its natural acidity tenderizes the meat. The citrus notes help balance the richness of chicken, lamb, or beef while elevating their savory notes. Sumac is often sprinkled as a finishing touch on hummus and yogurt dips as well as it complements their creaminess. It’s also a key ingredient in the beloved spice blend za’atar, which often gets dusted over flatbreads, salads, and roasted meats.
Keep in mind that sumac works well in salads too, especially with onions, tomatoes, potatoes, and cucumbers.
