Ground Sumac, Rhus coraria, is also referred to as sumac bulk, sumac ground, sumac spice, soumak, or sumaq.

Our Ground Sumac comes from the Mediterranean red sumac. It provides a vibrant red color and a straightforward, lemony flavor to dishes. Sumac contains 4% tannins by weight and pronounced acidity which comes mainly from malic acid. Ground Sumac has a pH ranges between 2.5-3.5, which means their acidity lies between orange juice and tomato juice. Ground Sumac is processed with salt to prevent fermentation from occurring; it contains less than 6% salt by weight.

There are two different types of sumac, white and red. Culinary sumac is red and all varieties of red sumac are perfectly edible. The second type of sumac produces a white berry and is exclusive to North America. The leaves and white berries of the North American sumac are poisonous and should not be touched or consumed under any circumstances.

Ground Sumac is popular with our Middle Eastern restaurants, Mediterranean restaurants, and independent spice store customers.

Flavor Profile

Ground Sumac doesn’t have a strong fragrance. The flavor is powered by malic acid, so it tastes like green apples or rhubarb with a bit of berry sweetness.

How To Use

Ground Sumac’s tart flavor plays well with the brininess of feta cheese, make baked feta topped with tangy sumac, add a teaspoon to Marinated Smoky Feta, or use it to garnish Quinoa, Watermelon, and Feta Salad. Blend it into a DIY Dry Rib Rub that you can put on ribs or use to coat Chicken and Sausage Kebabs. Drain yogurt to make a thick labneh—an easy yogurt cheese—and serve it with radishes and a sprinkling of sumac. Perk up your Homemade Hummus or Baba Ghanoush with a final shake of Ground Sumac. Or, take Ground Sumac in a different direction and use it to season ricotta cheese for a creamy and bright pizza topping.