Rhus coraiaria

Sumac is the fruit of a lush ornamental shrub that reaches a height of about 3 m. The shrub grows wild in rarely wooded clearings and plateaus in the Mediterranean, particularly in Sicily, where it is cultivated.

Sumac also grows in parts of the Middle East in Turkey and Iran.

FLAVOUR

Sumac is slightly aromatic and tastes pleasantly sour, fruity and bitter.

USED ARE dried berries.

PURCHASE AND STORAGE

The higher the altitude at which sumac grows, the better is its quality.

Outside the growing regions it is usually available as a coarse or fine powder. In a well-closed container, the powder retains its properties for more than 6 months, while whole berries can be stored for over a year.

The color of the berries can vary, so they range from reddish brown to chestnut brown depending on their origin.

USE IN COOKING

Sumac is an extremely important spice in Arabic and especially Lebanese cuisine, where it is used as a sour medium (like lemon and lime in the West and tamarind in Asia).

The spice itself has no particular taste, but like salt, it brings out the flavors of the dishes to which it is added.

If whole berries are used, they must be chopped and soaked in water for 20-30 minutes. Juice is then pressed from it, which is used for marinades, salad dressings, vegetable dishes and even refreshing drinks.

Sumac powder is rubbed into foods before cooking: Lebanese and Syrians use it on fish, Iranians and Georgians use it on kebabs, and Iranians and Turks use it on vegetables.

In Turkish and Iranian kebab shops, sumac is placed on the table next to crushed chili peppers, so that the guest can season the kebab as desired.

It is often sprinkled on bread, adds a sour note to the Lebanese bread salad fattoush, and is an essential ingredient in the za'atar spice mix. It is used in chicken and vegetable mixes, stews and chicken fillings.

Combined with thinly sliced onions, it is served as an appetizer. Mixed with yogurt and fresh herbs, it is ideal as a dip or side dish.

ESSENTIAL FOR Fattoush, Za'atar.

GOES GOOD WITH chicken, peas, eggplant, fish and seafood, lamb, lentils, raw onions, pine nuts, walnuts and yogurt.

GOOD TO COMBINE WITH allspice, chili peppers, coriander, cumin, garlic, mint, paprika, parsley, pomegranate, sesame and thyme.