Sumac
Estimated Inventory, 1.5 lb : 18.00
This item was last sold on : 04/13/25
Description/Taste
Ground Sumac is a coarse powder formed from crushed sumac berries. The powder has a dark red hue mixed with purple tones and has a slightly gritty mouthfeel with a soft texture. The spice has a woodsy aroma with notes of citrus and smoke and a bright and tangy flavor with tart notes of lemon, followed by a woodsy and smokey sweetness. The powder also has astringent resin notes and a mild saltiness that helps balance the more earthy and sweet flavors within the berries.
Seasons/Availability
Ground Sumac is available year-round, while the fresh berries are harvested in the early spring through late fall.
Current Facts
Sumac is created by drying and crushing the bright red drupes from various sumac trees, members of the Anacardiaceae family related to the cashew. There are over thirty-five varieties of flowering trees that produce edible sumac berries, but the three most commonly used for commercial production are the Rhus glabra, Rhus typhina, and Rhus copallinum. The fruits, which form in conical clusters from small white flowers, should be harvested when they are fully ripe and have developed a deep red-purple color. If the berries are harvested before they are ripe, they will have a bitter and astringent flavor. While most types of sumac are entirely edible and harmless to humans, one variety of North American sumac, classified as Toxicodendron vernix, is poisonous. This tree produces white berries and sap that causes an itchy rash similar to poison oak and ivy. Sumac has been used for centuries not only as a spice but also for medicinal purposes and as a dye for textiles.
Nutritional Value
Ground Sumac is high in antioxidants, including tannins, anthocyanins, and flavonoids. These compounds are known to help protect cells from free radicals and to reduce inflammation within the body. The spice also contains oleic acid and linoleic acid, fats that help maintain healthy skin, cell membranes and promote heart health. Sumac berries have diuretic properties and have been used to help reduce fevers and relieve upset stomachs in Middle Eastern cultures.
Applications
Ground Sumac is widely used throughout Middle Eastern cuisine, especially in the cuisines of Arabia, Turkey, the Levant, and Lebanon. The ground spice is a key component of za’atar, a blend also containing dried thyme and sesame seeds used to flavor yogurt, meat, vegetables, marinades, and dips. Sumac is also often found on top of hummus and baba ghanoush, two popular dips. The lemony zing and deep earthiness of the ground berries lend themselves to grilled meat dishes, complementing lamb, beef, fish, and poultry. Traditionally, the spice is dusted on the skewered meats served in shawarma and gyros. Ground Sumac is also used to create a tea with a sweet and sour flavor, similar to lemonade. Sumac can be added to marinades, salad dressings, and dips where a lemony flavor and slight smokiness are needed. Store the spice in an air-tight container in a cool and dry place for up to a year.
Ethnic/Cultural Info
Sumac was an important crop among many North American indigenous tribes. The berries were used medicinally to help stop bleeding after childbirth, to treat wounds and ulcers, and to treat asthma, tuberculosis, and many different digestive issues. The Navajo tribe fermented the berries to create an alcoholic beverage and used them to develop a range of pigments for dying baskets, blankets, and other textiles. Freshly crushed berries produced a red dye, while fermented berries would produce orange-brown dye. The leaves and twigs of the tree were also used to create both a yellow dye and a black dye when mixed with other minerals and resins. Native tribes living in what is now the Washington state region of the United States would smoke sumac mixed with wild tobacco during rituals and other ceremonies long before cultivated tobacco came to the region. The berries were also used extensively in the tanning of animal hides to produce soft, durable, and light-colored leathers.
Geography/History
Ground Sumac can be harvested from a variety of sumac trees native to various regions, including Africa, North America, and Sicily. North American sumac was a popular ingredient for indigenous tribes in what is now Canada and the United States. African and European sumac was widely used in antiquity as a spice, textile dye, and antimicrobial agent. The spice spread from Sicily along the Mediterranean, through Turkey, and into the Middle East, where it is still used today. The spice was popular in Ancient Europe, where it was used to add tartness to recipes until lemons became widely available in the region. Today, Sumac is cultivated across the Middle East, Mediterranean, and the Canary Islands, as well as in the United States, Canada, and Mexico. Ground Sumac can be found most easily in spice shops, and stores focused on Middle Eastern cuisines.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Gravity Heights Mission Valley | San Diego CA | 619-384-5993 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Wildland (Barista) | Carlsbad CA | 619-385-0914 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| Merenda | Oceanside CA | 703-459-4145 |
| Campfire | Carlsbad CA | 760-637-5121 |
| Steady State Roasting | Carlsbad CA | 760-908-1680 |
| Gata | La Jolla CA | 858-336-5550 |
| Finca North Park | San Diego CA | 619-581-3003 |
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