SUMA

Sumac is made from the dried berries of the sumac shrub, which is native mainly to the Middle East and the Mediterranean region. After harvesting, the berries are gently dried and ground into a fine, deep red powder. This traditional production preserves the natural aroma and the characteristic acidity that make sumac an unmistakable spice of Middle Eastern cuisine.

The aroma of sumac is fresh, fruity and pleasantly tangy – comparable to lemon juice, but milder and rounder. The slight tartness and the fruity acidity give dishes a lively note and accentuate natural flavors without any heat. Sumac brings a perfect balance of freshness and spice to Mediterranean and Middle Eastern dishes.

Ideal for refining salads, dips, dressings and grilled meat. Sumac is especially popular as a topping on fattoush, hummus or fried vegetables. In marinades and fish dishes, or sprinkled over rice, it also adds an aromatic, tangy freshness. In many dishes, a pinch of sumac can replace lemon juice and adds a subtle, fruity depth.

In Levantine cuisine, sumac is considered a typical table spice – much like salt or pepper. Before lemons were widespread in the region, sumac provided the tangy note in many dishes. The bright red color comes from the natural pigments in the berries.