Sumac Ground

Ground sumac is a vibrant, burgundy-red spice made from the dried and ground berries of the sumac bush (Rhus species). It has a distinctive tart, lemony flavor with subtle fruity notes and no heat, making it an excellent way to add bright acidity to dishes without using citrus.

The spice is particularly prominent in Middle Eastern and Mediterranean cuisines, where it's been used for centuries. Ground sumac has a fine, slightly coarse texture and imparts both flavor and a beautiful deep red color to foods.

75G TIN

usage suggestions:

As a finishing touch: Sprinkle over hummus, yogurt, or labneh for color and tangy flavor. It's also excellent dusted over grilled meats, roasted vegetables, or salads just before serving.

In spice blends: Ground sumac is a key component in za'atar, the popular Middle Eastern herb blend. You can also incorporate it into dry rubs for chicken, lamb, or fish.

For seasoning: Mix into rice pilafs, grain salads, or roasted chickpeas. It works particularly well with dishes containing onions, tomatoes, and fresh herbs.

In marinades and dressings: Combine with olive oil and garlic for a simple marinade, or whisk into vinaigrettes for salads featuring cucumber, tomatoes, and fresh herbs.

With proteins: It pairs beautifully with grilled or roasted chicken, lamb kebabs, and fish. The acidity helps cut through rich, fatty meats.

Vegetarian applications: Excellent sprinkled over roasted eggplant, in fattoush salad, or mixed into lentil dishes for added brightness.