About Sumac
Sumac comes from the dried and ground berries of the Rhus coriaria shrub, native to the Mediterranean and Middle East. The deep crimson powder has been used for thousands of years as a souring agent before lemons were widely available.
Characteristics
- •Color: Deep burgundy to brick red
- •Texture: Coarse powder with visible berry fragments
- •Aroma: Fruity, slightly floral
Culinary Uses
With Kebabs
The classic Persian use — sprinkled generously over koobideh and joojeh kabab. Often served alongside raw onion slices (somagh piaz).
In Rice
A pinch added to rice for color and subtle tang. Especially good with jeweled rice (morassa polo).
Salads
Mix into dressings or sprinkle directly. Perfect with fattoush and shirazi salad.
As Finishing Spice
Sprinkle over:
- •Hummus and dips
- •Grilled vegetables
- •Yogurt dishes
- •Fried eggs
Quality Tips
Good sumac should be:
- •Deep red (not brownish)
- •Slightly moist, not bone dry
- •Aromatic when rubbed between fingers
Avoid sumac that looks dull or has no aroma — it may be old or adulterated with fillers.
Storage
Store in an airtight container away from light. Use within 6 months for best flavor. Unlike many spices, sumac does lose potency relatively quickly.