An Introduction to Sumac Spice: An introduction to sumac spice, how it is used in foods and recipes, and where it is grown.

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You may not know that sumac spice is a unique product of the Middle East. In the United States, sumac spice is used in various types of dishes, such as:

chicken or lamb kabobs and salads,

cooked meat,

fish and seafood stews,

eggplant salad and breads.

If you are an adventurous food lover and have never tasted sumac spice or cooked with it, then you should try it sometime. You be pleasantly surprised!

There are a few regions around the world where sumac is widely used, and in each case, it is a spice that is very popular in that area. In Lebanon, for example, it is used as a flavoring for everything from kibbeh to pickles. Sumac is also widely used in South America and the Middle East. There are different types of sumac that are grown in different parts of the world. A common type of sumac spice comes from the Mediterranean. It is called Turkish or Mediterranean sumac.

Sumac spice is a red or purple berry that is dried and ground into powder. The powder from this berry is often used as a spice or flavoring in foods. The dried ground berry looks like a cone-shaped miniature mountain. It is sold in a variety of colors, but the most common color is reddish brown.

Sumac spice has been used for thousands of years by many cultures throughout the Middle East, Mediterranean and Asia. In the Middle East, it has been used as both medicine and food flavoring. Sumac spice is made into jams and jellies, breads, sauces and alcoholic beverages.

Sumac spice, also known as sourberry, false lemon, Iraqi sumac, and sumach, is a berry that is about the size of a tobacco seed and has been cultivated for centuries in the Middle East. Sumac spice is produced from the berries of two species of sumac: the smooth-leaved sumac (Rhus glabra) and the hairy-leaved sumac (Rhus typhina). Sumacs have been used to flavor foods since Biblical times and have been used as dyes since ancient times.

Though there are many different types of sumac spice, the most common variety found in Middle Eastern cuisine is the red or burgundy colored sumac spice. The berries are dried and ground into a deep red powder that adds both color and flavor to food and drinks. In addition to its use as a spice in Middle Eastern cuisine, sumac spice can be used medicinally to soothe skin rashes and inflammation.

Sumac spice is native to the Mediterranean region but can now be found growing all over North America as well. It has been introduced as an ornamental plant but also grows wild in some areas.

Eating sumac spice can be beneficial in many ways. The fruit contains vitamins A, B2,

Of the sumac spice family, there are many different types. In the Middle East and North Africa, the species that are used most often are Rhus coriaria, which is called sumac berry in English, and Rhus cotinus, known as lemon sumac. The berries of both plants are used as flavoring agents in Middle Eastern cuisine.

Sumac spice comes from the Dried fruit of the sumac plant. It usually has a deep red color and a tangy taste that makes it an excellent addition to salads, or sprinkled over fish or chicken before grilling.

The flavor of sumac spice is best described as lemony with a slight bitter note. You can use sumac spice in place of lemon juice in a recipe when you don’t want to add acidity or strong flavors but still want a hint of citrus. In many countries, including Lebanon and Turkey, sumac is frequently added to rice dishes such as pilaf.

Most recipes calling for sumac mention that it should be ground before being used. The easiest way to do this is to put the berries in a glass jar and grind them with a pestle or the end of a rolling pin. You can also put them into a coffee grinder reserved for spices

Sumac spice is made from the berries of a bush that grows mainly in Middle Eastern countries. The plant is a member of the cashew family, but the berries themselves look more like small reddish-brown plum tomatoes than cashews. Indigenous to parts of the Mediterranean region, this spice has spread throughout the world, particularly to North America and Europe.

The first use recorded for sumac spice was as a dye for cloth. The most common color produced by sumac was reddish-purple, so it was used as a dye for clothing and pottery. Sumac also has disinfectant properties, which were put to good use during World War II when it was used as an antiseptic on battle wounds.

In the United States sumac is grown mainly in Oklahoma and Texas, but can be found in other parts of the country as well. The berries are harvested between September and October, at which time they are dried before being ground into powder or sold whole in many Middle Eastern markets. In addition to its use on food, sumac spice is used in some regions to flavor tobacco products like cigarettes and snuff. This is because sumac contains a compound called salicylic acid, which is known to help with digestion in humans.


The sumac tree is a shrub that is native to the Mediterranean region. There are three species of the sumac tree: Rhus coriaria, Rhus glabra and Rhus hirta. The sumac spice is obtained from the berries of the sumac tree which are dried, ground and used in cooking.

The dried berries are dark red or crimson colored; they have an astringent flavor. They are often used in Middle Eastern cooking to flavor meat dishes and other foods. Sumac spice acts as a food preservative.

In addition to its use as a culinary herb, the leaves of the sumac plant are also used in herbal remedies for treating colds, arthritis, and muscle pain.

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