Sumac — The Sour Jewel of the Middle East

Lemon flavour without the lemon. Made from dried sumac berries, this deep burgundy spice is the finishing touch of Levantine cooking — scattered over hummus, rubbed on chicken, tossed in fattoush.

PRODUCT DESCRIPTION 

Sumac is the taste of lemon without the lemon — tart, fruity, and deeply complex. Made from dried and ground sumac berries, it's the finishing spice of the Levant: scattered over hummus, stirred into fattoush, rubbed onto chicken before grilling. It brightens everything it touches, cutting through richness and adding a fruity acidity that citrus alone can't replicate.

The colour is spectacular — a deep burgundy-purple that makes anything it touches look beautiful. The flavour is tart and fruity: slightly astringent, like cranberry with a citrus edge, with a complexity that develops as you taste it. Once you discover sumac, you'll want a jar on the table permanently. It's the Middle Eastern secret that changes the way you think about seasoning.

HOW TO USE

• Scatter generously over hummus with olive oil and good flatbread.

• Rub onto chicken before grilling or roasting for a tart, colourful crust.

• Add to fattoush and grain salads — it's as much a dressing as a spice.

• Stir into yogurt dips, tzatziki, and labneh.

• Mix with olive oil and dried thyme for a classic Levantine bread dipping blend.

PAIRS WELL WITH

Oregano, Thyme, Garlic Powder, Rainbow Peppercorn Blend — Living Colours