Sumac: The Tangy Middle Eastern Spice Guide

By Ryan Tanaka · October 17, 2026

The Burgundy Spice

Sumac is a deep red-purple spice made from dried, ground berries of the sumac bush (Rhus coriaria). Common in Middle Eastern, Mediterranean, and Central Asian cooking, it delivers a bright, lemony tartness without the acidity of citrus juice.

Flavor Profile

Sumac tastes fruity, astringent, and tangy — like a cross between lemon zest and cranberry. It's not hot or spicy. The tartness comes from malic acid, the same compound found in green apples.

Culinary Uses

Sprinkled on hummus, baba ganoush, and fattoush salad
Rubbed on grilled chicken, lamb, and fish
Mixed into yogurt sauces and dressings
Added to rice pilafs and grain bowls
Combined with za'atar blend

Buying and Storage

Look for deep burgundy color — pale sumac is old or diluted with salt (some producers add salt as a preservative). Buy whole dried berries and grind fresh for maximum flavor, or buy small amounts of pre-ground sumac. Store in an airtight container for up to 6 months.

Health Notes

Sumac is rich in antioxidants and vitamin C. Traditional medicine uses it for digestive issues and inflammation. Modern research suggests it may help regulate blood sugar levels.