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Sumac or sumac is a burgundy spice popular in the East with a sour, slightly astringent taste, without any pronounced aroma. Due to its characteristic acidity, it is often used as lemon and cherry, pink or dark burgundy dye in various fish, meat and vegetable dishes.
Sumac gained its fame not only due to its rich ruby color or sour taste, because its main feature is the ability to preserve dishes for a long time in hot climates.
Sumac is known to have antioxidant properties, making it essential for medicinal purposes. The substances contained in sumac leaves are known for their hemostatic, anti-inflammatory and diuretic effects.


INGREDIENTS: sumac 100%
ALLERGENS: No known allergens.
Packed on premises that handles sesame, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight.


Sumac is practically universal and has found its successful application in different cultures - from cooking to canning. Sumac is in the top five among the common oriental spices. So, in Iran and Turkey, it is customary to sprinkle rice snacks with ground sumac, and in Egypt, Syria and Lebanon, red berries are brewed and seasoned with the resulting broth for meat and vegetable dishes.
Sumac can be found in salads and marinades, it goes well with fish or poultry meat, it is often added to dishes where beans and cereals are used. Add some sumac to spice up pea soups or hummus.
One of the advantages of sumac is its compatibility with most spices such as sesame, thyme, nutmeg, coriander, hot pepper, cumin, cloves and others. Today sumac is widely used in the preparation of pilaf, boiled potatoes and bean soups. Fans of smoked lard will surely love the new taste of the delicacy combined with a slice of dark bread and sumac.