What is Sumac? How to Cook with Sumac and use it in Your Cooking

Sumac is a small evergreen shrub native to the Middle East and North Africa. It has a very pungent aromatic oil that gives it its characteristic tart, citrusy taste. Sumac is commonly used in Middle Eastern cooking as a spice or as an essential ingredient in some dishes. You may have even seen it offered dried in grocery stores or specialty shops under various brand names. Though sumac contains high levels of tannic acid, its acidic properties are balanced by its sweetness and aroma. This makes sumac suitable for use in traditional cookery such as meze (minor snacks) or barbeque sauces, raw salads and dips, pickles, chutneys, fruit kebabs, dressings for meats and vegetables, tabbouleh (a Levantine salad), lamb stews and soups, vegetable kormas (Indian curries) or pudding popsicles.

What is Sumac Used for?

Sumac is primarily used in the Levantine cuisine and in North Africa as a condiment. It is also used in some Middle Eastern and Indian cuisines to add a sour tang to meats, stews and salads. Its citrusy flavor and slightly tangy taste are pleasant and versatile, and it is often paired with a variety of spices and herbs. Sumac can be used in a variety of ways. It is traditionally used raw, in salads or pickles. You can also make sumac syrup, which can be used to sour milk, water or wine. You can also dry sumac to use as a seasoning and in baked goods, or use sumac in a variety of other ways. Sumac is also used in drinks, and is especially popular in the Middle East as a mixer with milk and water. You can also make a sumac soda by mixing sumac and water in a ratio of 1:5.

How to identify sumac

Sumac can be difficult to distinguish from edible sumac and poison sumac. If it is used as a spice, you can easily identify it by its pungent, citrusy aroma. If it is used as a key ingredient in a dish, you will likely be able to identify it by its sour taste. Another way to tell if it is sumac is to smell the leaves. The leaves of edible sumac smell slightly citrusy and non-pungent, while poison sumac leaves smell like bitter poison ivy. The stems of sumac are also easily distinguishable: edible sumac stems are smooth, while poison sumac stems are covered in stinging hairs. Depending on the species, sumacs can also be distinguished by their leaf shape and colour. The most common edible sumac species is the Indian or Kurdish species, while the lemon-scented Persian or Syrian sumacs are most often used in cooking.

How to harvest sumac

Sumac is an evergreen shrub that can be harvested year-round. The best time to harvest sumac is midsummer, when the shrub is in full leaf. To harvest sumac, look for the small, pungent aromatic twigs. It can be gathered by hand or with a special tool, such as a harp. If you are harvesting sumac by hand, use a small, clean knife to strip off the leaves from the stem. If you are harvesting with a harp, hold the plant horizontally and strip off the leaves from the stem. If you are harvesting by hand, you can also strip off the branches, stems and roots. If you are harvesting by hand, be sure to properly store your sumac in a cool, dry place. You can also freeze it for future use.

How to use sumac in cooking?

Depending on the species, you can make use of sumac in a variety of ways. You can use it raw or in salads. It can also be used to sour milk or water. You can also use it as a condiment in a variety of dishes, such as khebous samak (a Middle Eastern shish kebab), gyros (a Greek sandwich), kofta (Middle Eastern meatballs) or fattoush (a Middle Eastern salad). Sumac can also be added to other recipes, such as baked goods, curries, pilafs, stews, soups, yoghurt or yoghurt-based drinks or pudding popsicles. Sumac can be used in a variety of ways. For example, you can use sumac in a Middle Eastern shish kebab with lamb, beef, or chicken. You can also use it in a Lebanese shawarma with beef, chicken, or falafel. You can also use sumac in a variety of other dishes, such as Moroccan tagines or Indian biryani, as well as kormas or koftas. You can also use sumac in baked goods, curries and pilafs.

Final words: Should you substitute sumac in your cooking?

Sumac is a very popular and versatile ingredient in the Middle East and Indian cuisines. There are many brands and varieties of sumac in the market, so you should always check the label before using it. If you are not sure if it is sumac, try a substitution. Sumac is not always available in stores and can be hard to find. In that case, you can also use pomegranate (another tart, sour flavor ingredient), wild rose hips (a Middle Eastern alternative), or blueberries. Sumac is available in Middle Eastern grocery stores and online. You can also grow sumac at home using a container or a garden bed.