Sumac
Sumac is a tangy, reddish-purple spice made from the dried and ground berries of the sumac plant. It is commonly used in Middle Eastern cuisine to add acidity and depth of flavor.
What it means in a kitchen
In a working kitchen, sumac is often used as a finishing spice for dishes like salads, meats, and dips. Its acidity can enhance the overall flavor profile and provide a refreshing contrast to richer ingredients. Mastering its use can elevate a dish, particularly in Mediterranean and Middle Eastern recipes.
Common misunderstanding
Many people confuse sumac with lemon zest or other sour spices, thinking they can be used interchangeably. While sumac does provide acidity, it has a unique flavor profile that cannot be replicated by simply substituting it with another sour ingredient.
Example
A common use of sumac in home cooking is to sprinkle it over a fattoush salad, where its tangy flavor complements the fresh vegetables and herbs. Aim for about one teaspoon of sumac for a medium-sized salad to achieve the right balance.