Urban Farm and Kitchen

  • Recipe Index
  • Grilling
  • Garden
  • Book
  • About
menu icon
go to homepage
  • Recipe Index
  • Grilling
  • Garden
  • Book
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Grilling
    • Garden
    • Book
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes

    What is Sumac? Uses, Recipes and History

    By Luay Ghafari | Updated: Nov 8, 2023 | May contain affiliate links.

    • Share
    • Email

    Sumac is a versatile and flavorful spice with a long history of use in the Middle East. It is used to add flavor to a wide range of dishes and is one of the main ingredients in Za’atar spice blend. It is an essential pantry spice in all Middle-Eastern homes.

    Sumac spice with spoon in an open mason jar.
    Jump to:
    • Plant information and history
    • How to use Sumac
    • Recipes that feature Sumac
    • Other uses
    • Nutritional information
    • Where to buy
    • How to Store
    • Poison Sumac

    Despite its many uses, sumac is not a well-known spice outside of the Middle East. However, it is starting to gain popularity in other parts of the world as people discover its unique flavor.

    This post will cover everything you need to know about it, including its history and plant information, uses, substitutions, recipes, and more.

    Plant information and history

    Sumac (Rhus) is a perennial flowering plant in the Anacardiaceae family, which also includes cashews, mangoes, and poison ivy among many others. It is native to the Middle East and is widely cultivated in Mediterranean and Middle Eastern countries.

    Sumac, also spelled sumach or summaq (سماق - meaning dark red in Arabic) grows best in warm, dry climates, and is commonly found in countries such as Turkey, Syria, and Iran. It can grow up to 20 feet tall and has a spreading, shrubby appearance. It also grows in North America and is usually found growing wild on the sides of highways, in parks and in ravines.

    Sumac berries on a bush in the wild.

    Sumac plants have a distinctive appearance, with compound leaves and small, red berries. Sumac is often used as a substitute for lemon juice in recipes, as it adds a similar tangy flavor without the liquid content.

    To process sumac for use as a culinary spice, the berries are harvested from the plant and then dried in the sun. I have memories of my grandmother harvesting wild sumach berries near our family home growing up. She would wash and dry the berries really well before grinding them into spice using a traditional mill or food processor. Larger commercial operations use modern grinding equipment that stays cool to avoid exposing the dried berries to excess heat.

    The ground sumac is then packaged and sold as a spice in jars, containers or bags. In the souks (markets) of the Middle East and North Africa, you will find mountains of sumac alongside other spices like cumin, cardamom, coriander and 7-spice.  

    How to use Sumac

    Sumac has a long history of use in the Middle East, where it has been a staple ingredient in the cuisine and medicine of the region for centuries. In the Levant, sumac is commonly used in dishes such as kebabs, salads, and dips like Caramelized Eggplant Hummus and Mutabal. It is also used to flavor rice and other grains, and is often mixed with other spices to create the popular spice blend known as za'atar. It can be used to coat Labneh Balls.

    Za'atar spice blend on a board with an antique spoon.
    Za'atar spice blend with sumac.

    The spice can be enjoyed in fresh or cooked applications. Unlike other spices and herbs that need to be cooked to bring out their flavor, sumac adds a punchy and citrusy kick regardless of how it’s used in a recipe. It works well with meat, fish and can also be sprinkled on grilled vegetables.

    This deeply flavorful spice is used in classic salads like Authentic Fattoush, appetizers like spinach fatayer (hand pies) and main dishes like Musakhan and za'atar chicken. I also like adding to Arayes (meat stuffed pita). It's also one of the main ingredients in sumac onions.

    Recipes that feature Sumac

    Check out these recipes to get inspired.

    • Za'atar spice blend in a bowl with an antique spoon.
      Za’atar Spice Blend
    • Labneh balls stacked on a plate.
      Labneh Balls (Shanklish)
    • Zaatar chicken thighs cooked and garnished with parsley.
      Za'atar Chicken Thighs
    • Caramelized eggplant hummus in a bowl with toppings.
      Caramelized Eggplant Hummus

    Other uses

    Sumac has also been used for its medicinal properties. It has been traditionally used to treat a variety of ailments such as digestive problems, infections, and skin conditions. Some studies have also shown that sumac may have anti-inflammatory and antioxidant effects.

    It is also used as a dye and tanning agent in the production of leather goods.

    Nutritional information

    Nutritionally, sumac is a good source of several important nutrients. It is a source of vitamins C and E. It is also a good source of minerals such as iron and potassium, which are essential for proper bodily function.

    Where to buy

    If you're looking to try sumac for the first time, it is widely available in Middle Eastern grocery stores, specialty spice shops or online. It can be found in both ground and whole berry form. As it gains popularity, you’ll also find it in international markets and higher-end grocers like Whole Foods. Buy sumac online (affiliate link) if you can't find it locally.

    Sumac spice in an open mason jar.

    How to Store

    Sumac should be stored in an airtight container in a dark and cool pantry. Keep it away from excess heat or cold. It doesn’t need to be refrigerated or frozen. I prefer to keep mine for no longer than 6 months. If you don’t use it often, purchase smaller jars or containers.

    Poison Sumac

    Poison sumac (Toxicodendron vernix) is a deciduous woody shrub or small tree with red stems, green/white oddly shaped berries and compounded foliage (which differs from that of the standard edible sumac). It is usually found in swamps and other wet areas as well as pinewoods and hardwood forests. It produces the allergen urushiol and can cause severe allergic reactions in some people.

    The good news is that unless you’re foraging for sumac, you don’t have to worry about mistaking the two plants. If you are planning to forage for sumac, I encourage you to consult a foraging guidebook.

    For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.

    More Mediterranean Garden to Table Recipes

    • A bowl of Kale Chickpea Feta Salad with chopped kale, chickpeas, cucumber, fresh mint, dill, and a creamy dressing, garnished with feta.
      Kale Chickpea Salad with Lemon Tahini Dressing
    • Grilled Joojeh Kabob chicken skewers with a golden char served on a white platter, garnished with fresh dill, cherry tomatoes, and lemon slices.
      Joojeh Kabob (Persian Saffron Chicken Kabab Recipe)
    • Middle Eastern Beef Shish Kebabs with yellow bell peppers, red onions, and zucchini on skewers, garnished with fresh mint and parsley. Served on a white platter with a lemon wedge and a small bowl of sauce.
      Middle Eastern Beef Shish Kebabs (with Sides)
    • Tahdig Crispy Persian Rice on a platter.
      Tahdig (Crispy Persian Rice with Saffron)
    • Share
    • Email

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Gravatar profile

    Welcome to Urban Farm and Kitchen!

    Picture of Luay G

    Hi! I'm Luay, a cook, recipe developer, gardener, educator and photographer and this is my little slice of the web! I launched Urban Farm and Kitchen as an ode to seasonal, local, garden-to-table recipes and I look forward to continue sharing my passions with you all! More about me>


    Grilling Recipes!

    • A plate of shish tawook skewers with a side salad, pickled sumac onions and garlic sauce.
      Authentic Shish Tawook (Grilled Chicken Skewers)
    • Beef kofta on a plate with a side of vegetables and drizzled with yogurt sauce.
      Beef Kofta (Spiced Ground Beef Kebabs)
    • Chicken souvlaki skewers on a platter garnished with dill, mint, sliced lemons and a side of yogurt sauce.
      Greek Chicken Souvlaki Skewers Recipe (with Sides)
    • A platter with rice, chopped salad, sumac onions and harissa chicken skewers.
      Harissa Chicken Skewers (with Sides)


    Newest Recipes!

    • Cucumber radish salad in a bowl garnished with feta, fresh mint and dill.
      Cucumber Radish Feta Salad
    • Asparagus goat cheese puff pastry tart on a baking sheet garnished with chive flowers and honey.
      Asparagus Goat Cheese Puff Pastry Tart
    • Cucumber chickpea and feta chopped salad in a bowl garnished with dill.
      Cucumber Chickpea Feta Salad
    • Grilled Asparagus and White Bean Salad in a bowl.
      Grilled Asparagus White Bean Salad

    Jpeg of book cover, Seed to Table, with a top-down view of salads on the cover.

    Seed to Table, my first book, is available for purchase worldwide!


    Featured in

    Logos of websites and publications where Urban Farm and Kitchen has been featured.

    Footer

    ↑ back to top

    Legal

    Privacy Policy & Disclosure

    Accessibility Statement

    Terms & Conditions

    Newsletter

    Sign Up!

    Contact

    Contact

    Media Kit

    At no cost to you, I may earn from qualified purchases made through affiliate links on my website. Read the Disclosure.

    Urban Farm and Kitchen operates from Toronto, Canada, the traditional territory of many nations including the Mississaugas of the Credit, the Anishnabeg, the Chippewa, the Haudenosaunee and the Wendat peoples and is now home to many diverse First Nations, Inuit and Métis peoples.

    Copyright © 2025 Urban Farm and Kitchen.  All rights reserved. The content on this website may not be copied or reproduced in any way whatsoever without prior written permission. Urban Farm and Kitchen is a registered trademark (Can).

    • Share on Facebook
    • Pin it
    • Email