Sumac
Rhus coriaria · sumac · Sumach
Sumac: what every chef needs to know
Ask a seasoned cook about Sumac and you will hear about a dried ground berry from the Eurasian sumac shrub. The deep purple colour is caused by anthocyanins (cyanidin-3-glucoside). The strong citrusy-sour flavour profile comes from hydroxycitric acid, malic acid and tartaric acid (10–15% of dry weight). Sumac functions as a lemon acid alternative in Middle Eastern and Mediterranean cuisines: it is less sour than lemon juice but gives more depth and colour. The Anacardiaceae family also includes cashew nuts, which theoretically implies a cross-reaction in persons with cashew allergy, though this is not scientifically established as an EU-14 criterion. Poison sumac is an entirely different plant and is not found in the food supply chain. Culinary sumac is safe for consumption.
Sumac: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Sumac: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Sumac: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
on hummus, salad of kebab as finishing; not heat because colour vervaagt.
Sumak + olive oil + sea salt for fish of chicken; sour component softens meat.
1 tl sumak + olive oil + vinegar for citrus-vrije salad dressing.
Basis component za'atar: 2 delen thyme+oregano + 1 deel sumak + 1 deel sesam + salt.
Sumac: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Sumac: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dried sumac available year-round. Fresh berries harvested August–October in the Middle East and Southern Europe.
Sumac: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Sumac
Can I use sumac as a lemon substitute?
Yes, but not 1:1. Sumac has a more complex acid profile (hydroxycitric acid + malic acid + anthocyanins) and adds colour. Use 1 tsp sumac as an equivalent for 1 tbsp lemon juice. Sumac also adds colour to the dish; lemon juice does not.
Is sumac dangerous for cashew nut allergy sufferers?
Sumac (Rhus coriaria) and cashew (Anacardium occidentale) both belong to Anacardiaceae. Theoretical cross-reaction is possible but not strongly scientifically supported for culinary use. Sumac is not an EU-14 allergen. Mention as a precaution in cases of severe cashew allergy.
What is the difference between za'atar and sumac?
Za'atar is a spice blend that contains sumac as its souring component, alongside thyme, oregano and sesame. Sumac is a standalone ingredient. Za'atar contains sesame (EU-14), sumac itself does not. Use sumac independently on hummus, salads or kebab.
At what temperature should you store Sumac?
Store Sumac at 15-20°C dry, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Sumac professionally?
The primary professional technique for Sumac is dry strooien at koud for direct. Always verify core temperature with a calibrated probe thermometer.
Does Sumac contain allergens?
Sumac is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
