Ground sumac is the deep-burgundy, lemon-tart spice that Middle Eastern and Turkish kitchens reach for when they want brightness without squeezing a lemon. It's made from the dried red berries of the sumac shrub (Rhus coriaria) — a plant in the same family as the mango, cashew and pistachio — which are sun-dried and milled into a coarse, purplish-red powder. The sour edge comes from naturally occurring malic acid in the fruit, so the flavor reads as citrusy and slightly fruity rather than sharp. This is Tuğba Kuruyemiş ground sumac: clean, single-ingredient, with no artificial colors or additives. The color is a true crimson-burgundy and the grind is fine enough to sprinkle straight from the jar. What to do with it: - Fattoush. Sumac is the signature note in fattoush salad — toss it through cucumber, tomato, radish and crisped bread, or whisk it into the dressing with olive oil and lemon. - Za'atar. Sumac is one of the three building blocks of za'atar, alongside the za'atar herb and toasted sesame. If you make your own blend, this is the tangy red part. - Grilled meat and kebabs. A pinch over chicken, lamb or fish cuts through the fat. In Turkey it's classic over thinly sliced raw onion as a side for grilled liver and kebab. - Hummus, yogurt and mezze. A light dusting over hummus or labneh adds color and a clean, sour lift against the tahini. - Rice, dressings and marinades. Stir into rice, rub onto chicken skin before roasting, or build a quick dressing — sumac works wherever you'd otherwise reach for lemon. A little background: long before lemons were common around the Mediterranean, sumac was the everyday souring spice, and it's still used most where lemons stayed rare. The name itself comes from the Arabic word for red. Note this is ground sumac spice (sumak / سماق مطحون) for cooking — not sumac molasses. Available in 162 g, 250 g and 600 g. Store somewhere cool and dry, sealed, away from direct light so the color and aroma stay vivid.
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