Sumac

Culinary sumac comes from the dried, ground berries of Rhus coriaria, a shrub related to (but distinct from) the ornamental sumacs common in North American landscapes. It delivers a tart, lemony flavor without any actual citrus, making it a favorite substitute wherever a bright, sour note is needed without added liquid.

Growing Sumac

Sumac shrubs are tough, drought-tolerant, and largely unbothered by poor soil, making an attractive, low-maintenance landscape planting as well as a spice source. The dense, cone-shaped clusters of red berries mature by late summer and are harvested and dried before being ground into the coarse, brick-red spice.

Culinary Uses

Ground sumac is a defining flavor of Middle Eastern cooking, sprinkled over hummus, salads, and grilled meats for its bright, tangy finish, and is a core ingredient in the za'atar spice blend. It's used as a dry seasoning rather than steeped, adding acidity to a dish without the extra liquid that lemon juice or vinegar would bring.