Origin and production
" LEMONY FRESHNESS FROM THE MIDDLE EAST ".
Sumac is made from the dried berries of the sumac shrub, which is native primarily 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 method preserves the natural aroma and characteristic acidity that make sumac a distinctive spice in Middle Eastern cuisine.
Taste and aroma
Sumac has a fresh, fruity, and pleasantly tart aroma – similar to lemon juice, but milder and more rounded. Its slight bitterness and fruity acidity lend dishes a vibrant touch and accentuate natural flavors without any harshness. Sumac brings a perfect balance of freshness and spice to Mediterranean and Middle Eastern cuisine.
Application
Ideal for refining salads, dips, dressings, and grilled meats. Sumac is especially popular as a topping for fattoush, hummus, or roasted vegetables. It also adds an aromatic, tangy freshness to marinades, fish dishes, or sprinkled over rice. A pinch of sumac can replace lemon juice in many dishes, lending a subtle, fruity depth.
Interesting facts
In Levantine cuisine, sumac is considered a typical table spice – similar to salt or pepper. It is rich in natural antioxidants and was valued in ancient times for its invigorating properties. The bright red color comes from the anthocyanins contained in the berries, which serve as both natural pigments and nutrients.
Ingredients
Sumac (dried berries, ground)
