Sumac: The Tangy Berry of Middle East

By Antonio Rodriguez · October 16, 2026

Sumac comes from the dried, ground berries of the Rhus coriaria shrub. Its deep burgundy color and tart, fruity flavor make it a staple across the Middle East.

Flavor Profile

Sumac is tart and astringent, similar to lemon juice but without the liquid. It has a slight fruitiness that distinguishes it from vinegar or citrus.

Common Uses

Across the region, sumac appears in many classic dishes:

Sprinkled on hummus and baba ganoush
In fattoush salad dressing
As a finishing touch on grilled meats
Mixed into rice dishes
On flatbreads with olive oil

Storage and Freshness

Ground sumac fades quickly. Buy in small quantities, store in a dark airtight container, and replace every 6 months. Fresh sumac is deeply red and fragrant.