Sumac

Rhus coriaria

spice

Dried, ground fruits of a Mediterranean shrub, a dark red powder with a sour, astringent taste; it is sprinkled over za'atar, salads and grilled meats in the Levant. It provides phenolic acids.

Origin

Middle East and Mediterranean

Season (United States)

imported · all year round

Preparation

The powder is sprinkled raw, at the end, over salads, onions, grilled meat or hummus, for a sour touch; it is not cooked.

Molecules

Phenolic acidsIn small amounts, not counted Anthocyanins

Did you know?

Its French name means “curriers' sumac”: its leaves were used to tan hides, and the currier is the craftsman who dresses leather.