Sumac (Rhus coriaria) grows wild across the Mediterranean and Middle East and has been used as a souring agent since antiquity — predating the widespread availability of citrus in the region. Ground from dried berries into a coarse, burgundy-red powder, it delivers tartaric acid (the same acid as in grapes and tamarind) with a distinct fruity, slightly astringent quality that no other souring agent replicates.
Ground dried sumac berries used as a souring agent, a finishing spice, a marinade component, and a colour element. Unlike lemon juice or vinegar, sumac is dry — it adds acidity without adding moisture, making it ideal for applications where liquid acidity would compromise texture.
Sumac is the acid note that doesn't announce itself as acid — it reads as fruity and complex rather than sharp. On roasted chicken, it caramelises into the skin producing a deep, lacquered surface. In a dressing, it adds tartness without the sharpness of lemon. Sprinkled over hummus at the end, it adds both colour and brightness.
- Sumac freshness is critical — the tartaric acid dissipates over time. Fresh sumac is bright burgundy and pungent; old sumac is dull brown and flat - Used generously in Palestinian and Lebanese cooking — 1–2 tablespoons per dish is not excessive - Added at the end of cooking preserves its bright acid note; added early it mellows into background complexity - Soaked briefly in warm water extracts the acidity as a liquid — useful in dressings and marinades
OTTOLENGHI JERUSALEM — Technique Entries OT-01 through OT-25