Ground sumac

Ground sumac is a spice obtained from the dried and ground berries of the Rhus coriaria shrub, native to Mediterranean and Middle Eastern regions. Its color ranges from dark red to reddish-brown, and it is primarily used to impart a citrusy, slightly acidic, and fruity flavor to various culinary preparations.

In cooking, ground sumac is very popular in Middle Eastern recipes, such as kebab, salads (for example, fattoush), marinades, and rubs, as well as for sprinkling over hummus or roasted vegetables. Its refreshing flavor acts as a natural substitute for citrus, providing an acidic touch without the moisture of lemon or vinegar.

Among its properties, sumac is known to contain antioxidants and anti-inflammatory compounds, in addition to being a source of vitamin C. It is an ally for enhancing the flavor of dishes without adding additional fats or sodium.

Regarding its synonyms in the Spanish-speaking world, it is also known as zumaque or sumaque. These terms vary by region, but they refer to the same ground spice used in cooking to provide an acidic and aromatic touch.