Sumac - Spice
Also Known As: Sumach
Taste and Aroma: Fruity, tart and lemony.
Uses: Salad dressings, fish, chicken and substitute for lemon juice.
Substitutes: Hibiscus Powder, Za'atar, Pomegranate Powder, Citric Acid, Mango Amchur Powder or Mulling Spices.
Fun Fact: There is a little known drink called sumac-ade, which is similar to lemonade and is made with Sumac.
- May be soothing to the stomach and helpful in aiding digestion
- May contain antioxidant and antimicrobial properties
This information has not been evaluated by the Food and Drug Administration and is for educational purposes only. This information is not intended to diagnose, treat, cure or prevent any disease.
The deep brick-red berries of the sumac bush, or "staghorn sumac," is ideal for adding a tart flavor to a recipe. Its berry-like, lemony essence gives all the flavor of citrus without the acidic nature. Most typically used in Middle Eastern spice blends and cuisine, this classic seasoning is typically used in za'atar spice rubs or added to tabbouleh salads. Where some cultures might use vinegar or lemon juice, sumac is used in these cultures for flavor brightness. Our Ground Sumac is lightly salted to accentuate flavor.
While Ground Sumac is mostly used as a souring agent in Middle Eastern, mostly Lebanese, cuisine, its roots date back to ancient Greek and Roman times where it was used as a wool dye or for tanning leather. It was later used in medieval times as a treatment for dozens of ailments. Today, the berry is found to have antimicrobial properties and to be rich in antioxidants, providing support for the colon, liver, lungs and lymphatic system.