Sumac Spice Ground

Ground Sumac powder

Sumac is a tangy, vibrant spice derived from the dried berries of the Rhus coriaria shrub, native to the Mediterranean and Middle East. The deep burgundy-red powder offers a complex lemony flavour without the moisture of citrus juice, making it invaluable in both cooking and as a finishing spice. Prized for its unique combination of sourness and subtle fruity notes, sumac has been used for centuries in regional cuisines and is now gaining global popularity among chefs and home cooks seeking authentic flavours.

How to Use Sumac

Sumac powder offers bright, tangy flavour that enhances numerous dishes with its distinctive lemony character. Unlike most spices, sumac doesn’t require cooking to release its flavour, making it ideal as a finishing touch. Sprinkle liberally over hummus, baba ganoush, or yoghurt dips for instant complexity. Dust over grilled or roasted meats, especially lamb and chicken, just before serving. Add to salad dressings or directly onto salads—it’s essential for authentic fattoush. Mix with olive oil as a bread dipping sauce or incorporate into marinades for a citrusy punch without added moisture. Combine with thyme, sesame seeds, and salt to create traditional za’atar blend. For a simple flavour boost, try sprinkling sumac on eggs, avocado toast, roasted vegetables, or even fresh fruit for an intriguing tangy dimension.

Sumac-Crusted Baked Salmon

This elegant yet simple dish showcases sumac’s bright, lemony character as the perfect complement to rich salmon.

Ingredients:

• 4 salmon fillets (about 150g each)
• 2 tablespoons olive oil
• 3 tablespoons sumac powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Zest of 1 lemon
• Salt and black pepper to taste
• Lemon wedges to serve
• Fresh herbs (parsley or dill) for garnish

Method:

1. Preheat oven to 200°C and line a baking tray with baking paper.
2. In a small bowl, combine sumac, garlic powder, oregano, lemon zest, salt, and pepper.
3. Pat salmon fillets dry with paper towels, then brush with olive oil on both sides.
4. Press the sumac mixture onto the top of each salmon fillet, creating a generous crust.
5. Place salmon on the prepared baking tray, sumac-side up.
6. Bake for 10-12 minutes until salmon is just cooked through but still moist.
7. Garnish with fresh herbs and serve with lemon wedges.
8. This dish pairs beautifully with a simple green salad, roasted vegetables, or pilaf rice.

Traditional Fattoush Salad

This classic Levantine bread salad uses sumac as its signature flavouring, creating a refreshing dish perfect for warm weather.

Ingredients:

• 2 pita breads, torn into bite-sized pieces
• 3 tablespoons olive oil (plus extra for toasting bread)
• 2 tablespoons sumac powder, divided
• 1 cucumber, chopped
• 3 tomatoes, chopped
• 1 green capsicum, chopped
• 4 spring onions, sliced
• 100g radishes, thinly sliced
• 1 large handful fresh parsley, roughly chopped
• 1 large handful fresh mint, roughly chopped

For the dressing:

• Juice of 1 lemon
• 3 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• 1 tablespoon sumac (from the divided amount)
• 1 teaspoon pomegranate molasses (optional)
• Salt and pepper to taste

Method:

1. Preheat oven to 180°C. Brush pita pieces with olive oil, sprinkle with 1 teaspoon sumac, and bake until golden and crisp (about 10 minutes). Set aside to cool.
2. In a large bowl, combine cucumber, tomatoes, capsicum, spring onions, radishes, parsley, and mint.
3. For the dressing, whisk together lemon juice, olive oil, garlic, 1 tablespoon sumac, pomegranate molasses (if using), salt, and pepper.
4. Just before serving, add toasted bread to the salad and drizzle with dressing. Toss gently to combine.
5. Sprinkle the remaining sumac over the top and serve immediately.
6. For best results, don’t add the bread or dressing until right before serving to maintain crispness.
7. This refreshing salad makes a perfect side for grilled meats or as part of a mezze spread.

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