Sumac spice is often compared to lemon zest, but it’s so much more than that! With layers of smoky, sweet, earthy, and tangy flavor, sumac will elevate everything from salad dressings to meat marinades. Learn all about this vibrant Mediterranean spice and how to use it in this essential guide.
Growing up in Egypt, sumac was just another one of the vibrant Mediterranean spices my mom kept stashed in a drawer in our kitchen. But since coming to the states, I’ve come to appreciate how much life this crimson red spice can breathe into to simple recipes. I’ve since made introducing TMD readers to the wonders of sumac one of my missions!
Place a pinch sumac on your tongue and you’ll experience it’s depth immediately: it’s tannic like a dry red wine and acidic like lemon zest. Keep digging and you’ll find subtle layers of sweetness and smoky, earthy notes.
If you’re familiar with Middle Eastern flavors, you may recognize the pucker of Musakhan, or the way it balances the savory notes in Fatayer. If you’re less familiar with classic Middle Eastern dishes, I hope this article will make you feel more equipped to incorporate sumac into your cooking.
Though complex, its lemony flavor is surprisingly approachable. I trust you’ll be adding it to everything from grilled chicken to summer salads to sprinkling a touch of it on avocado toast or popcorn in no time!
Table of Contents
What is Sumac?
Sumac spice comes from the Arabic “summaq,” which means “dark red.” It’s made from the berry fruit of the Rhus Coriaria shrub, which were originally grown in parts of the Mediterranean basin before spreading to Europe.
The berries are dried, then ground and sifted to get rid of the bitter inner seed. The coarse crimson-colored powder is then bottled and sold, or mixed into blends like za’atar.
This type of sumac is also known as “Sicilian sumac” or “Tanner’s sumac.” And it might surprise you to learn that it’s actually a member of the cashew family, anacardiaceae!
What is the Best Sumac Substitute?
Though it won’t have the same tannic qualities and layered flavor, I often recommend using lemon zest in as a substitute for sumac. Keep in mind that lemon zest can burn over high heat, so you may want to save it for the garnish, depending on the recipe. Or you can find the finest all natural, authentic sumac spice at our shop!
How to Use Sumac Spice
You don’t need a recipe to use sumac–use it to bring a tart flavor just like you would lemon zest. Sprinkle your morning toast, soup for lunch, or even blend it into juice. Some more ideas:
- Salads: Add to just about any salad dressing for extra zing, or sprinkle on traditional recipes like Fattoush.
- Dips: Use as a finishing touch on a variety of savory dips, including classics like hummus. You get a contrast between the nutty hummus and the sour spice, adding depth of flavor with no effort at all.
- Meat: Make an eyecatching centerpiece with Turkish-style Kofta Kebab, or keep it simple–and flavorful–for weeknight dinner with Mediterranean Chicken Nachos.
- Fish: Sumac will complement lemon juice, adding another layer of the tart zing that’s a fish recipe’s best friend. Try it on everything from Baked Halibut to bagels and lox.
- Even Dessert! A pinch over your ice-cream, sorbet, or fruit, like the macerated strawberries in our strawberry shortcake recipe.
Where to Buy Sumac
You can find sumac spice at our shop, specialty grocery stores, and Middle Eastern markets. It should be in the spice section, sometimes categorized alphabetically and sometimes alongside other Middle Eastern pantry staples like za’atar.
Use Sumac in these Recipes!
Browse all Mediterranean recipes.
Visit Our Shop.
Dive into Bold Mediterranean Flavor with our Exotic 4-Pack!
Includes Sumac, Aleppo pepper, Ras el Hanout, and Baharat.
*This post has recently been updated with new information for readers’ benefit.
In my house we love sumac sprinkled on popcorn!
Love ❤️ to have recipes, i love the way Mediterranean people cook
I’ve seen your YouTube videos and I am really excited to try some recipes. Also I will be ordering olive oil as well. Thank you for sharing your way of life with old ladies like me. We are a family of 5 and I do the cooking. We really need to eat more healthy and you make it look like this 72 year old gal can do it. Thank you, G-MA
Aww! What a sweet note! Thank you so much, Donna!
If I wanted to harvest sumac berries. which sumac tree has the most flavor?
I would not harvest Sumac on your own. Some plants are poisonous. It’s best to purchase professional culinary sumac unless you are an experienced forager.
After reading about sumac, I was wondering if it would work well with pork Chops or a pinch in an egg,feta and spinach omlet.
Absolutely! It’s such a versatile spice. Enjoy!
Sounds fun
Unfortunately my sister is allergic to sumac. I was reading that you can kinda substitute it. I was wondering of you added smoked paprika to your lemon (juice or zest) if it would help bring that earthy smokey flavor.
Hi, Brandi. It may, but we have never experimented with sumac substitutes before, so it’s hard to say for sure. I think it would be worth a try in a pinch, though! If you give it a go, please stop back and share your thoughts.
I love Middle Eastern food and want to learn how to use the spices.
Hi, Kathleen! You have come to the right place! We also have articles on Urfa Biber, Aleppo Pepper and Ras el Hanout, with more on the way :).
I’m so excited to try your Sumac and recipes.
I’ve used this spice with chicken along with nutmeg in a marinade. It reminds me a lot of szechuan peppercorns used in Asian cooking in that it is slightly astringent. Szechuan peppercorns don’t have the lemony taste but is a bit more numbing than sumac. Both add umami to the food. I haven’t tried it with fish yet but that is next on my agenda. However, I did add it to my spanakopita filling and it was interestingly nice.
I mixed equal parts sumac, garlic powder and salt on some tuna steaks. Pretty fantastic.
Interested in recipes using sumac which I just purchased from Amazon. I love tart flavors and am very hopeful for this.
As you were describing the taste and possible substitutes it almost sounds like the Mexican spice blend they put on everything called Tajin which is lime, mild chili, and salt. I might have to experiment. I have a recipe for vegan tebbeh I want to try. Great site BTW!
I didn’t have my glasses on and accidentally put a ton of sumac in my macaroni enchilada casserole! I added the chili powder anyway (I like lots) and it was fabulous ! Shocked but it went well with the hamburger/macaroni/enchilada sauce and cheese.
I believe that is what is known as a happy accident :).
12-20-23 I just bought our first 2 oz bottleof Sumac, ground but not fine it is crunchy and hard to chew like med. ground black pepper. is that normal?
Hi, Mike. I’m going to forward your question to out shop team at sales@themeditarraneandish.com. Someone will reach out to you via shortly.
Until now I just grew it fo my honeybees. They like the nectar,and I would burn the berries in a smoker to calm the bees.
Very interesting, Greg! Now you need to give it a try in some recipes for yourself!