Learn how to make a simple Sumac Powder Substitute for when a recipe calls for a small amount of sumac powder and you have none on hand. Sumac, pronounced Sumaq or Sumach, is a crimson-colored tart powder, used to elevate many popular Middle Eastern dishes including Kabobs, Dilled Rice, and Fattoush Salad.
In Middle Eastern cooking, Sumac is commonly sprinkled on rice, mixed into kofta Kabobs, and also used to flavor marinades and salad dressings. These days, Sumac is also used in desserts! However, Sumac Powder is not always easy to find.
I'll show you how to make a quick and easy Sumac Powder substitute that can add a similar flavor to your recipes. Unfortunately, the substitute is just that, a substitute. It will not add the same vibrant color. To get the full effect, only Sumac Powder will do. So use this recipe when you're in a pinch, but do yourself a favor and buy the real thing as soon as you can!
What is Sumac?
Sumac is a vibrant red berry that grows in clusters or bobs on the sumac plant. There are hundreds of varieties, of which fourteen are native to the United States.
Some sources say that sumac shrubs can be found on all seven continents. The most popular varieties include Staghorn Sumac, Smooth Sumac, Evergreen Sumac, and Fragrant Sumac.
Sumac Substitute Ingredients
Ingredient Notes
- Lemon Zest — Lemon zest not only replicates the tartness in sumac but also the texture.
- Sea Salt — The sea salt mimics the saltiness of sumac powder.
- Citric Acid — Citric Acid is usually the missing ingredient in most Sumac Substitute recipes. The lemon zest alone is not enough to duplicate the tartness of sumac powder. However, a little citric acid goes a long way. In this case, all you need is approximately 1/16 of a teaspoon, maybe even less.
How to Make This Recipe
Mix lemon zest, salt, and citric acid. Pound the mixture with a Mortar and Pestle, if necessary, to combine the flavors.
Use right away, or freeze until needed. Or better yet, make it in small batches as needed.
Is Sumac Poisonous?
Edible sumac
Sumac shrubs with red berries are edible, while the varieties with green or white berries are not. There is a saying amongst foragers that goes like this:
“White and yellow, kill a fellow. Purple and blue, good for you." Somewhere along the line, "Red... could be good, could be dead." was added to the quote. However, when it comes to sumac, it's pretty straightforward. If the berries are red, they are edible.
Poison Sumac
Many people mistake edible sumac for poison sumac, my husband included. Poison sumac (Toxicodendron vernix) is a species of poison oak. It contains a toxic oil called "urushiol." This oil causes dermatitis when it comes into contact with skin and can be found in every part of the plant. — PictureThis Ap
Recipe FAQs and Expert Tips
Sumac has a mouth-puckering tart flavor that some describe as peppery. However, I personally disagree. To me, Sumac is sour, salty, and tangy, not peppery at all!
Unless you cook Middle Eastern and Mediterranean food often, chances are you can turn your cupboards upside down but won't find this unique spice that brings so many recipes to life! Here are some typical Sumac Substitute suggestions.
• Lemon zest
• Lemon zest mixed with salt
• A combination of lemon zest, salt, and black pepper
• Tamarind (although tamarind is sour enough, it is not salty and does not have the right texture.
• Za'atar (Zaatar is made up of a combination of herbs and spices, which includes sumac). Zaatar can work in some instances, when used for a rub or marinade, for example. However, it wouldn't work when sumac is a key ingredient in the recipe, for example, Kathryn's Blackberry Sumac Scones.
• My Sumac Substitute recommendation is a combination of 3 ingredients: lemon zest, sea salt, and citric acid. Citric acid, in my opinion, makes all the difference.
Sumac powder has many uses including the following:
• All parts of the sumac plant (except for the roots) are used to make clothes dye.
• The fruit clusters of Staghorn Sumac attract all kinds of birds, and is a vital source of nourishment, especially in the winter months.
• Beekeepers light the dried clusters and use them as their smokers.
• But the most popular use for sumac is to flavor food. Sumac is found in many Middle Eastern and Mediterranean recipes and is starting to pop up in all kinds of recipes!
- This sumac substitute recipe is not meant for a permanent swap for sumac powder. It's meant to be used in a pinch when a recipe calls for a small amount of sumac.
- Sumac powder should be stored in the freezer, especially if you don't use it very often. Some sumac powders have more moisture than others and tend to spoil when stored like the rest of your spices.
- Sumac comes in a variety of shades from bright red, to a deep shade of purple. The grind also varies from fine to coarse. The color or texture, however, does not affect the flavor.
How to Use Sumac in Recipes
Barbecued Sumac Chicken
This Barbecued Sumac Chicken recipe is the bomb! The sumac in the marinade lends a beautiful, tangy flavor, while the garlic, thyme, and crushed red pepper flakes do their own magic!
Lamb Shish Kabobs
This easy Lamb Shish Kabob recipe features tender morsels of marinated lamb with lots of colorful veggies, including bell peppers, onions, and mushrooms, seasoned and sprinkled with sumac.
Spinach and Cheese Fatayer
These tasty Spinach and Cheese pies are loaded with spinach, Feta cheese, and plenty of herbs and spices, including sumac powder.
Lebanese Fattoush Salad
You'll love this delicious Fattoush Salad Recipe. Besides the unique ingredients, like pomegranates, sumac, and pomegranate syrup, the finished salad is topped with pita chips instead of croutons.
Za'atar Substitute
A sprinkle of Za'atar really wakens the flavor of food. Sprinkle some Za'atar on Low Carb Seed Crackers or liven up your Bucatini Cacio e Pepe. The possibilities are endless!
Musakhan | Sumac Chicken and Onions on Flatbread
This Musakhan Recipe is an exotic Palestinian dish that you really should try at least once. Succulent Sumac Chicken served on toasted flatbread with caramelized sumac and Baharat onions and toasted pine nuts.
Related Recipes
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The Best Sumac Substitute Option
Ingredients
- 1 medium lemon (zested)
- ⅛ teaspoon sea salt
- 1/16 teaspoon citric acid
Instructions
- Mix lemon zest, salt, and citric acid. Pound the mixture with a Mortar and Pestle, if necessary, to combine the flavors.
- Use right away, or freeze until needed. Or better yet, make it in small batches as needed.
Notes
- This sumac substitute recipe is not meant for a permanent swap for sumac powder. It's meant to be used in a pinch when a recipe calls for a small amount of sumac.
- Sumac powder should be stored in the freezer, especially if you don't use it very often. Some sumac powders have more moisture than others and tend to spoil when stored like the rest of your spices.
- Sumac comes in a variety of shades from bright red, to a deep shade of purple. The grind also varies from fine to coarse. The color or texture, however, does not affect the flavor.
Peby says
Wow, I just know that there is poisonous sumac. Thank you, this is a great post!
Hilda Sterner says
Every time I serve sumac, my husband tells the guests it's "poison sumac." 🤦♀️
Peby says
I can imagine he's saying that :')