Ground Sumac

Description

Ground sumac, no salt, no citric acid – the lemony Mediterranean spice in its true form.

Edi Gourmet Spice Ground Sumac is made from the dried, ground berries of the Rhus coriaria shrub – the culinary sumac used in Middle Eastern and Mediterranean kitchens for centuries. Deep red, finely ground, packed in a resealable pouch.

What you taste

Tangy. Lemony. A clean, fruit-acid brightness without the sharpness of vinegar or the pucker of pure citrus. Sumac is what you reach for when a dish needs to taste alive but you do not want the wetness of lemon juice.

No salt. No citric acid. No fillers.

Most ground sumac on grocery shelves is cut with salt or citric acid – cheaper to produce, faster to read as “tangy” on the tongue. Edi sumac is pure ground sumac berry. The tartness comes from the fruit, not from additives.

How to use it

• Fattoush salad: the classic – tossed with greens, sumac dressing, crisped pita
• Hummus and labneh: a heavy pinch on top, with olive oil
• Grilled meats and kebabs: rub into lamb, chicken, or fish before grilling
• Roasted vegetables: finish over roasted onions, eggplant, or carrots
• Eggs: on fried, poached, or scrambled – replaces lemon and salt at once
• Yogurt sauces and dips: stirred in or sprinkled on top

Is this the same sumac that grows wild in Canada?

No. Culinary sumac (Rhus coriaria) is a different species from the staghorn sumac that grows wild across eastern Canada. Both are in the same plant family, but only Rhus coriaria is used as a spice. Poison sumac (Toxicodendron vernix) is a third species – not related to the culinary spice and not relevant to anything you would buy in a pouch.

Sourcing and packaging

Sourced from Turkey, where culinary sumac has been a kitchen staple for generations. Ground fine. Sealed in a resealable pouch to keep the aroma fresh. 113 g (4 oz).

Frequently asked

What does sumac taste like? Tangy and lemony, with a deep fruit-acid flavor and a faintly earthy finish. Less sharp than lemon juice, less sour than vinegar.

What can I use instead of sumac? Nothing matches it exactly. A squeeze of lemon plus a pinch of salt gets you close on acidity but misses the depth. Once you cook with real sumac, the substitutes feel thin.

Is sumac the same as zaatar? No. Zaatar is a spice blend that often contains sumac alongside thyme, sesame, and salt. Sumac is the single-ingredient spice on its own.

How is sumac different from paprika? Paprika is sweet and earthy from dried red peppers. Sumac is tangy and bright from dried berries. They look similar in color but taste nothing alike.

How long does it last? Sealed and stored away from heat and light, about 12 months at full flavor. The color stays vivid for longer than that, but the tang fades.