Healthy Food Database

Sumac comes from the ripe berries of a Middle Eastern tree. The berries are harvested, partly dried, then ground to remove the purple-red, tangy flesh from the inner seed. The flavour is tangy, lemon-like, salty and pleasantly acidic.
Category: Spice
In Season: all year
To Buy:
Buy sumac from a reputable supplier, as there are varying grades. Very bright sumac may have been blended with salt and oil to make it look and taste better, while very dark, gritty sumac has more ground seed in it, which is tasteless.
To Store:
Store in an airtight container away from heat, light and humidity. Properly stored, it should last for up to 18 months.
Tips & Tricks:
Sprinkle sumac over roasting tomatoes, lamb fillets and tuna before cooking. Add it generously to salad vegetables such as avocado, asparagus, leaf salads and tomatoes.
Cooking Tips:

Nutrition per 1 Tablespoon:

No information available
No information available

Benefits the Following Health Conditions:*

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* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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