What Is Sumac? The Tangy Spice You Should Know
Sumac is a spice most Americans have never used, but it has been a staple of Middle Eastern cooking for thousands of years. Ground from the dried berries of the Rhus coriaria shrub, sumac delivers a bright, tangy, citrus-like flavor that works like a squeeze of lemon — except it comes in powder form and does not add moisture. It is one of the most useful spices in existence, and it belongs in more kitchens than it currently sits in.
What Exactly Is Sumac?
Sumac is a spice made from the dried and ground berries of Rhus coriaria, a flowering shrub native to the Mediterranean and the Middle East. The berries grow in dense clusters, are harvested when they turn deep crimson, and are dried and ground into a coarse, burgundy-red powder. The flavor is distinctly tart — comparable to lemon juice or vinegar but without the acidity. Sumac has been used as a souring agent in Middle Eastern, Central Asian, and parts of Mediterranean cooking since at least the Roman era. Before lemons became widely available in the region, sumac was the primary way cooks added tartness to dishes. It is still preferred over citrus in many traditional recipes because it delivers tang without liquid.
Nature's Lemon Powder
Sumac contains malic acid — the same compound that makes green apples tart. This gives it a fruity, tangy flavor that brightens any dish without adding moisture or changing texture. A pinch of sumac on grilled meat, salad, or pizza does the same work as a squeeze of lemon.
How Is Sumac Used in Middle Eastern Cooking?
Sumac appears in Middle Eastern cooking the way black pepper appears in Western cooking — it goes on almost everything. It is the defining spice in fattoush, the Levantine bread salad where it is mixed with the dressing and sprinkled on top. It is rubbed on kebabs before grilling. It is dusted over hummus as a finishing garnish. It tops onion salads served alongside grilled meats. In Turkish cuisine, sumac is placed on restaurant tables as a condiment, sprinkled freely over rice, soups, and grilled dishes. Most importantly, sumac is one of the three essential ingredients in za'atar — the thyme, sesame, and sumac blend that defines Levantine flavor.
What Is the Connection Between Sumac and Za'atar?
Za'atar is a spice blend made from dried thyme (or oregano), toasted sesame seeds, sumac, and salt. Sumac provides the tartness that balances the earthy thyme and nutty sesame. Without sumac, za'atar would taste flat and one-dimensional. The ratio varies by region and family recipe, but sumac typically makes up 25% to 35% of the blend by volume. In Lebanon and Palestine, za'atar mixed with olive oil and spread on flatbread is a daily food — and the sumac is what makes it addictive. That bright, tangy note cutting through the oil and herbs is pure sumac.
Does Sumac Have Health Benefits?
Sumac is one of the highest-antioxidant spices measured by ORAC (Oxygen Radical Absorbance Capacity) value. It contains significant concentrations of tannins, flavonoids, and anthocyanins — the same compounds that give blueberries and red wine their antioxidant properties. Research published in the Journal of Research in Medical Sciences found that sumac supplementation reduced blood sugar and improved antioxidant status in participants with type 2 diabetes. Sumac also has documented anti-inflammatory properties attributed to its gallic acid content. A tablespoon of ground sumac contains approximately 7 calories, no fat, and trace amounts of vitamins and minerals. It is not a medicine, but as a seasoning used daily, it contributes meaningful antioxidant intake over time.
Sumac does what lemon does without the juice. That single property makes it one of the most versatile spices in any kitchen. Once you start using it, you find a use for it on everything.
Can You Put Sumac on Pizza?
Sumac works on pizza as a finishing spice — sprinkled on after baking, the same way you would add red pepper flakes or dried oregano. Its tartness cuts through the richness of melted cheese and olive oil, adding a brightness that wakes up the whole slice. It is particularly good on white pizzas (where there is no tomato acid to compete with), on Mediterranean pizzas with feta and olives, and on flatbread-style pizzas with za'atar and labneh. At Forni, our menu draws from both Italian and Middle Eastern traditions, which means spices like sumac are a natural part of our flavor vocabulary. A dusting of sumac on a fresh-from-the-oven pizza is a simple upgrade that transforms the eating experience.
Buying and Storing Sumac
Buy sumac from Middle Eastern grocery stores where turnover is high and the spice is fresh. Good sumac should be deep red-purple, slightly moist, and intensely tart when tasted. Avoid dull brown sumac — it is old. Store in an airtight container away from light. Fresh sumac keeps its potency for about a year.
Taste Middle Eastern spices on wood-fired pizza at Forni.
See Our MenuSumac and More at Forni
Sumac, za'atar, tahini, and labneh are not exotic ingredients at Forni — they are part of our everyday cooking. We blend Italian technique with Middle Eastern flavors because that is what our Northern Virginia community wants: familiar formats, global ingredients, and everything 100% halal. Visit us at 5800 Seminary Rd in Falls Church to taste how a simple spice can change your entire relationship with pizza.
Want to learn about za'atar, the spice blend built on sumac? Read our complete guide to za'atar →