It has the power to bring incredible acidity to the food without adding extra liquid. Sumac has a rich red color, a citrus-like fragrance, and a distinct tart flavor similar to lemon juice. People sometimes use it to make a sweet and sour beverage known as sumac lemonade.
Made from dried berries, sumac berries grow on deciduous shrubs and trees in the Rhus genus of the Anacardiaceae family, making them distant cousins to cashews and mangoes. Berries are harvested just before they ripen, then left in the sun to dry. These trees are known for their pinnate leaves, vertical clusters of red berries, and white or green flowers. Deciduous sumac species also change colors with the seasons and come in shades of orange, red, and purple when fall rolls around.
Sumac is used as a table spice, like salt and pepper, and season dishes with it upon serving. It can be sprinkled over fried eggs or omelets, dredge over hot chips and popcorn, added to avocado toast or stir into sandwich mixes.
It’s great on fried fish and on the chips too, rice dishes, and Middle Eastern fare such as hummus, bean or chickpea salads.
Ground sumac is great for adding acidity, brightness, and color to many dishes, including grilled meats and vegetables, grains, baked goods, and desserts.
The classic Palestinian dish, Mussakhan, is made by marinading chicken thighs and drumsticks in sumac, spices and red onions before baking. The tender chicken is placed on top of taboon bread or naan so it soaks up all the caramelised juices before being topped with toasted pine nuts.
Sumac flavor
