Sumac

Sumac is a tart spice from dried berries, adding lemony flavor and color.

Flavor

How to use it

Seasoning Meats. Sprinkle sumac on meats before grilling; acidity balances fatty cuts.

Elevating Dressings. Mix into dressings; sumac's tartness sharpens vinaigrettes.

Common mistakes

• Sole seasoning lacks complexity.
• Adding late affects texture.

What goes with sumac

• Coriander Seed. Coriander's citrusy notes align with sumac's lemony tang.
• Yogurt. Yogurt's creamy texture mellows sumac's sharpness.
• Chicken thigh. Sumac's tart, fruity acid cuts through chicken thigh's richness.
• Mint. Mint's cooling menthol contrasts sumac's acidity.
• Onion. Onion sugars balance sumac's tartness.
• Olive oil. Olive oil's smooth fat tempers sumac's sharpness.
• Quinoa. Sumac's tang brightens quinoa's earthy flavor in salads.
• Radish. Sumac's tang matches radish's peppery bite in Middle Eastern salads.

Try tonight

• Sprinkle over hummus.
• Toss on grilled veggies.
• Use in a spice rub for chicken.

Storage

Store in a cool, dry place away from light.