mezzomediSumac
Tart and fruity sumac, dry lemony acidity typical of the Levant.
Sumac is a tart spice made from dried and ground red berries, with a lemony, slightly astringent taste. Widely used in Levantine and Middle Eastern cuisine, it adds a tart touch without moisture, perfect for enhancing Mediterranean dishes at the end of cooking or raw.
Best pairings
Flat-leaf parsley Classic87%Iconic duo: fresh parsley and sumac form traditional za'atar and tabbouleh.
Pumpkin seed Classic86%The vibrant, lemony acidity of Levantine sumac magnifies the toasted depth of pumpkin seeds.
Red onion Classic85%Sumac enhances the sweet mildness of red onion in Levantine salads.
Sesame seed Classic84%Sumac's acidity enhances the nutty richness of sesame; a classic Levantine base.
Onion Classic84%Sumac and onion, a tangy condiment for grilled dishes.
Chicken Classic82%Sumac and chicken, the heart of Palestinian musakhan.
Baharat Classic81%Complementary Levantine spice, same regional origin.
Lemon Classic80%Both provide a delicate citrusy acidity, an essential base for sumac and Levantine cuisine.
Pomegranate Classic80%Citrusy sumac enriches the natural acidity of pomegranate in Levantine and Middle Eastern salads.
Za'atar Classic80%Sumac and za'atar share bright, tangy notes typical of the Levant.
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FAQ
What goes with sumac?
Sumac pairs especially well with flat-leaf parsley, pumpkin seed, red onion, sesame seed and onion. Iconic duo: fresh parsley and sumac form traditional za'atar and tabbouleh.
What can I substitute for sumac?
If you don't have it, try: za'atar, aleppo pepper, pomegranate molasses, lemon.