Sumac is a tangy, deep-red spice made from the dried and ground berries of the sumac shrub (Rhus coriaria). It tastes bright, lemony, and slightly fruity — a sour note without any liquid — which is why Mediterranean and Middle Eastern cooks use it the way others use a squeeze of lemon. Sumac is a key ingredient in the za’atar spice blend and is sprinkled over hummus, grilled meats, fish, salads, and rice as a finishing touch. At Zazu, it’s part of the layered Levantine seasoning that gives our dishes their fresh, tangy lift.
If you’ve ever eaten a bowl of hummus dusted with something red around the edge, or a salad that tasted brilliantly sour without vinegar, you’ve probably tasted sumac. Here’s everything you need to know about this underrated spice.
What is sumac made from?
Sumac comes from the berries of the sumac shrub, which grows wild across the Mediterranean and the Middle East. When the clusters of berries ripen to a deep red, they’re harvested, dried, and ground into a coarse, moist-looking powder. The culinary variety used in cooking (Rhus coriaria) is completely different from the poisonous ornamental sumac that grows in parts of North America — the spice you buy at the store is safe, common, and has been used in cooking for thousands of years.
What does sumac taste like?
Sumac is prized for its tartness. It delivers a clean, lemony sourness with subtle fruity, almost berry-like undertones — sharp but not harsh. Unlike lemon juice or vinegar, it adds that acidity without any moisture, so you can brighten a dish without making it wet. That makes it perfect as a finishing spice: a pinch sprinkled at the end wakes up rich, fatty, or savory foods the same way a squeeze of citrus would.
How is sumac used in cooking?
Sumac is one of the most versatile spices in the Mediterranean pantry. Common uses include:
- As a finishing spice — dusted over hummus, baba ganoush, and dips for color and tang
- On grilled meats and fish — sprinkled over chicken, lamb, and kebabs to cut through the richness
- In salads — the signature seasoning in fattoush, and a bright lift for any tomato or cucumber salad
- In spice blends — a core ingredient of za’atar alongside thyme, oregano, and sesame seeds
- On rice, roasted vegetables, and eggs — anywhere you’d want a citrusy pop without adding liquid
Sumac vs. za’atar: what’s the difference?
People often confuse the two because they show up together. Sumac is a single spice — just the ground berries. Za’atar is a blend that typically includes sumac plus dried thyme or oregano, toasted sesame seeds, and salt. So sumac is one of the flavors inside za’atar, contributing to that blend’s tangy backbone. If a recipe calls for za’atar and you only have sumac, you’ll get the sourness but miss the herbal, nutty layers. (Curious about the blend itself? A dedicated za’atar guide is a natural next read.)
Is sumac good for you?
Sumac is more than a flavor booster. It’s naturally rich in antioxidants — particularly compounds like polyphenols and tannins — and has been used in traditional cooking and medicine for centuries. Because it delivers bold acidity with essentially no calories, sodium, or sugar, it’s a smart way to add brightness to a dish without reaching for salt or extra dressing. As with any spice, the amounts used in cooking are small, but sumac fits naturally into the fresh, vegetable-forward Mediterranean way of eating that’s consistently ranked among the healthiest in the world.
Where to taste sumac in Mediterranean food
The best way to understand sumac is to taste it in context — in a proper fattoush salad, over a plate of grilled chicken, or dusted across fresh hummus. At Zazu in Chelsea, sumac is one of the Levantine spices woven through our menu, part of what gives our bowls, wraps, and grilled proteins their fresh, tangy character. It’s a small ingredient that does a lot of quiet work, and once you know what to look for, you’ll taste it everywhere.
Frequently asked questions
What is sumac made from?
Sumac is made from the dried, ground berries of the culinary sumac shrub (Rhus coriaria). The ripe red berries are harvested, dried, and milled into a coarse red powder.
What does sumac taste like?
Sumac tastes tart and lemony with mild fruity undertones. It adds sourness, like citrus or vinegar, without any liquid, making it ideal as a finishing spice.
Is sumac the same as za’atar?
No. Sumac is a single spice, while za’atar is a blend that usually contains sumac plus thyme or oregano, sesame seeds, and salt. Sumac provides the tangy note within za’atar.
What can I use sumac on?
Sprinkle sumac over hummus, grilled meats and fish, salads like fattoush, roasted vegetables, rice, and eggs — anywhere you’d want a bright, citrusy lift without adding moisture.