My wife and I love the hummus at our favorite local Persian restaurant. We asked what it was that they sprinkle on top of the hummus that is also drizzled with olive oil. We were told it is sumac. I was unfamiliar with the spice but researched it and we now use it over our home made hummus.
FROM MASTERCLASS.COM
What Is Sumac?
With a deep red hue and trademark citrusy tartness, sumac is one of the most instantly recognizable spices of the Middle East. Although sumac has yet to become a household ingredient in every American kitchen, this unique and exotic spice has long been lauded around the world for its bold flavor and health-giving properties.
In addition to its rich culinary history, which dates back beyond the Roman empire, the health benefits of this ancient spice were first documented thousands of years ago in Greek medicinal texts, which noted sumac’s antiseptic qualities. Today, this versatile ingredient is used worldwide to enhance and compliment the flavors of everything from hearty grilled meats, to fresh vegetables, to delicate desserts.
Made from the dried and ground berries of the wild sumac flower, sumac is a tangy spice with a sour, acidic flavor reminiscent of lemon juice. This fragrant spice is used to brighten up dry rubs, spice blends like za’atar, and dressings. Sumac is also commonly used as a garnish, to add a pop of bold color or slight acidity to a dish before serving.
What Does Sumac Look and Taste Like?
Sumac has a flavor typically likened to the tartness of lemon, though the spice has a milder fruity profile that balances acidity. Some of the trademark characteristics of sumac spice include:
- A deep, purply red tone.
- A coarse grind, rather than a fine powder.
- A sour, acidic flavor.
Where Does Sumac Come From?
The sumac plant is a wild bush that primarily grows across the Mediterranean region, stretching from Italy to Greece to Lebanon. While sumac is most commonly used in the Middle East, and can be found cultivating in places like Turkey and Iran, the sumac flower is primarily grown in temperate and subtropical areas of Africa and North America.
