Sumac in the Kitchen

Most people in the United States probably think of the poisonous variety when they hear the word sumac, but there is actually a perfectly healthy and tasty spice with the same name.

Ground sumac. Ziashusha/Shutterstock

Most people in the United States probably think of the poisonous variety when they hear the word sumac, but there is actually a perfectly healthy and tasty spice with the same name. It comes from the berry of a bush native to the Middle East and Mediterranean regions.

Around the world there are dozens of different varieties of sumac, many of which have culinary and medicinal applications—and as mentioned before, some varieties are toxic. But here, we'll just focus on the variety that enriches one’s culinary experience.

Characteristics

The sumac berries are commonly dried and then ground into a red or purplish-red powder that can be added to a variety of dishes. It can be found in spice and Middle Eastern grocery stores. Otherwise, a simple Internet search will give you access to hundreds of recipes and sources for purchasing the spice.