Sumac, 50g

50g of Sumac packaged in our plant-based cellulose, compostable bags

Sumac is great sprinkled on kebabs and in salads. You can add it to rice and couscous for fantastic colour and flavour. Sumac is also delicious sprinkled in hot and cold sandwiches.

Sumac is a deep red, tangy spice made from the dried berries of the sumac plant, most commonly used in Middle Eastern and Eastern Mediterranean cooking. The culinary variety is safe to eat and should not be confused with ornamental or wild sumac species.

Flavour & aroma

Bright, sharp and lemony with a mild fruity sourness. It adds acidity rather than heat, similar to lemon juice or vinegar, but drier and more subtle.

Common culinary uses

• Seasoning & finishing spice – sprinkled over dishes
• Salads – especially fattoush
• Meat & fish – chicken, lamb, grilled fish
• Vegetables – roasted or grilled
• Dips & flatbreads – hummus, yoghurt, manakish
• Spice blends – za’atar

Sumac is often used at the table as well as during cooking.

Using sumac

• Sprinkle after cooking for maximum brightness
• Use instead of lemon where liquid isn’t wanted
• Combine with salt for a simple seasoning
• Avoid long cooking — acidity dulls with heat

Tip: Finish roasted vegetables with sumac and olive oil for instant lift.

Traditional & practical benefits

(Traditional use — not medical advice)

• Rich in antioxidants – polyphenols
• Digestive support – traditionally used to stimulate appetite
• Naturally acidic – balances rich or fatty foods
• Adds flavour without salt or heat

Classic pairings

• Lemon and garlic
• Olive oil
• Yoghurt
• Lamb and chicken
• Flatbreads and grains