Sumac Berry Powder

Description

Sumac berry powder (Rhus coriaria) is a vibrant, deep-red spice with a tangy, citrusy flavour that is essential to Middle Eastern and Mediterranean cooking. This certified organic sumac powder adds a bright, lemony tartness to dishes without the liquid of lemon juice, making it ideal for dry rubs, salads, and sprinkled finishes. Sumac is a key ingredient in za’atar spice blend and is traditionally sprinkled over hummus, kebabs, and grilled vegetables.

Key Benefits

• Tangy citrus flavour: Adds a bright, lemony tartness to dishes. Use anywhere you would squeeze lemon juice but want a dry seasoning instead. The flavour is fruity, tart, and slightly astringent.
• Essential Middle Eastern spice: A key ingredient in za’atar (mixed with thyme and sesame seeds), and traditional on fattoush salad, kebabs, grilled meats, rice dishes, and hummus.
• Rich in antioxidants: Sumac has one of the highest antioxidant levels of any spice, thanks to its concentrated tannins, anthocyanins, and gallic acid.
• Versatile seasoning: Works in marinades, dressings, dry rubs, sprinkled on roasted vegetables, mixed into yoghurt dips, or added to bread dough.
• Certified organic: Ground from certified organic sumac berries.

Finishing spice: Sprinkle sumac powder generously over hummus, grilled halloumi, roasted cauliflower, avocado toast, or fried eggs. The vibrant red colour makes dishes look as good as they taste.

Za’atar blend: Mix equal parts sumac with dried Thyme and toasted sesame seeds for a homemade za’atar. Drizzle with olive oil and serve with warm flatbread.

Marinades and dressings: Whisk into salad dressings, yoghurt marinades, or olive oil for a tangy twist. Pairs beautifully with Turmeric and Cinnamon in Middle Eastern spice blends.

Culinary sumac (Rhus coriaria) is completely unrelated to poison sumac (Toxicodendron vernix), which is a North American swamp plant with white berries. Culinary sumac has distinctive dark red berries and is perfectly safe to eat. The two plants are in different genera despite sharing a common name.

Sumac has been used as a souring agent in the Middle East for thousands of years, long before lemons arrived in the region. The Romans used it as a substitute for citrus, and it remains a kitchen staple across Turkey, Iran, and the Levant.

Safe as a culinary spice at normal cooking quantities. People with allergies to the Anacardiaceae family (cashews, mangoes, pistachios) may rarely react. This information is not a substitute for medical advice.