Sumac

Origin & Story

Sumac (Rhus coriaria) is one of the oldest and most important spices of Middle Eastern cuisine. The shrubs, up to three metres tall, grow from Central and Western Asia to the eastern Mediterranean and southern Europe. In the Arab world sumac has been used for centuries as a natural source of fruit acidity – long before lemon or vinegar were available in many regions. The dark-red to purple berries give dishes a refreshing, citrus-like acidity with a fine, lightly tart note. In Europe sumac is still little known, but in Middle Eastern cuisine it is indispensable: as a seasoning for braised dishes, pulses, yoghurt or salads.

Highlights

The small stone fruits are dried after harvest, deseeded and coarsely ground. They contain natural fruit acids that give dishes a fine, lemony freshness – mild and balanced, without the sharpness of vinegar or the dominance of lemon juice. Sumac is classically sprinkled over grilled meat, mixed with onions and salt or stirred into dips. In couscous, marinades and vegetable dishes too it provides balance and freshness.

Quality

My sumac comes from Turkey, a region with a long tradition of cultivation and processing. After harvest the fruits are deseeded, dried without additives or salt and then gently ground. At my manufactory the dark-red powder is filled single-batch – all-natural, fragrant and with unadulterated freshness.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

For me, sumac is the perfect substitute for fresh lime or apple cider vinegar. I like to sprinkle it over grilled vegetables, use it in yoghurt sauces or mix it with honey for salad dressings. Its acidity is more complex and finely balanced – ideal for modern, clean dishes.

Recommended use

• Dips, yoghurt sauces and salads

• Grilled dishes, fish and vegetables

• Sumac onions, marinades and couscous

Recipe idea

Muhammara – pepper and walnut dip with sumac
View recipe

Origin / Ingredients

Sumac 100% (sumac family) from Turkey.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place away from light.