From $1.50
Tart, vibrant, and deeply distinctive, sumac is the spice that Middle Eastern cooks have been reaching for when they want brightness, acidity, and a beautiful deep ruby colour all in one ingredient. Ground from the dried berries of the Rhus coriaria shrub, sumac has been a cornerstone of Lebanese, Turkish, Persian, and Israeli cooking for thousands of years. Once you discover what sumac does to a dish, you will wonder how your kitchen ever managed without it.
Tangy and fruity with a bold lemony acidity, a subtle earthy depth, and a pleasantly astringent finish. Ground sumac delivers a bright, citrus-like sourness that is more complex and less sharp than lemon juice, making it one of the most versatile and interesting acidic ingredients a cook can have. Its deep burgundy colour also makes it one of the most visually striking spices on any plate.
Ground sumac can be used as a seasoning during cooking or sprinkled generously as a finishing spice directly over completed dishes. It dissolves beautifully into dressings, marinades, and spice blends and works equally well as a dry rub for meat and fish. Use it anywhere you would reach for lemon but want a more complex, earthy acidity with the added bonus of stunning colour.
Use sumac in spice rubs for lamb, chicken, and fish, fattoush and grain salads, hummus and dips, flatbreads, roasted vegetables, and marinades. It pairs beautifully with olive oil, garlic, onion, cumin, za’atar, parsley, and pomegranate.
Sumac is the defining flavour in a classic Lebanese Fattoush Salad, where its bright tartness ties the whole dish together in a way that nothing else can replicate. It is essential in a traditional Za’atar spice blend and brings a beautiful tangy depth to a slow-roasted Sumac and Garlic Lamb Shoulder that is genuinely unforgettable. Scatter it generously over a Roasted Cauliflower with Tahini for a stunning side dish, blend it into a Sumac Spiced Hummus for an elevated take on a classic, or use it to season Musakhan, the beloved Palestinian roasted chicken and caramelised onion dish where sumac is unquestionably the star.
Gluten free, no additives, and allergen friendly.
Store in an airtight container in a cool, dry place, away from direct sunlight.
