Sumac: What the Spice Is, How It Differs From Poison Sumac and How to Use It

Sumac is a tart, deep red spice made from the dried, ground fruit of Rhus coriaria, a plant in the cashew family whose fruit is widely used in Middle Eastern cooking. USDA’s food database has no entry for sumac, so this guide says so plainly and gives no sumac nutrition numbers. It covers what sumac is, how the sumac spice differs from poison sumac, how to use sumac in the kitchen, what is known about its health effects, and what a 2017 report means for people who react to cashews or pistachios.

Peptide Labs does not sell sumac or any sumac products. This article is general nutrition information, not medical advice.

What is sumac?

In the kitchen, sumac means the spice: a coarse, red-purple powder with a sour, fruity flavor. A 2020 review in the journal Heliyon describes it as a commonly used spice powder in the Middle East, made from Rhus coriaria in the Anacardiaceae family. The plant bears dense clusters of small red drupes, and the review explains that these drupes are sun-dried and ground to make the sumac powder sold as a spice. The same review traces the name to the Arabic word summaq, meaning dark red, and reports that malic acid is responsible for the sour taste of the fruit.

A 2022 review in the journal Molecules adds that anthocyanin pigments account for sumac’s strong red color, while certain polyphenols and essential oil compounds give it its distinctive flavor. That color and sourness are why cooks reach for sumac where they might otherwise add a squeeze of lemon; our lemons guide covers that fruit.

Sumac vs poison sumac

The word sumac also names several plants that grow in the wild, and one of them, poison sumac, is a skin hazard rather than a spice. Penn State Extension explains that true sumacs, in the genus Rhus, carry clusters of small red fruits, while poison sumac (Toxicodendron vernix) has white fruits in loose clusters on the sides of its branches and is an obligate wetland plant. Penn State notes that the sap of poison sumac contains urushiol, which causes severe dermatitis.

NC State Extension adds that all parts of poison sumac contain urushiol, the same toxin found in poison ivy and poison oak, and that inhaling smoke from burning poison sumac can potentially be fatal. The sumac in your spice jar comes from a different plant. This article is not a guide to foraging: stick to packaged sumac from the spice aisle, and leave the identification of wild plants to experts such as your local extension office.

How to use sumac in the kitchen

Sumac works as a finishing spice. Its color and tang show off when it goes on near the end of cooking or right at the table. Some easy ways to start:

• Za’atar: sumac is a classic part of this blend, usually with dried thyme or oregano, toasted sesame seeds and salt. Stir it into olive oil for dipping bread.
• On dips: dust it over hummus, labneh or a yogurt dip for color and tartness.
• Salads: it is the signature seasoning of fattoush and pairs well with tomatoes, cucumbers and herbs.
• Onions: toss thinly sliced raw onions with sumac and herbs as a topping for flatbreads, kebabs or grilled fish.
• Roasted foods: sprinkle it over roasted vegetables, chicken or potatoes after cooking.
• Eggs and rice: a pinch brightens fried eggs, rice and lentil dishes.

Sumac can stand in for some of the tartness of citrus in a dry rub or a dressing, and it pairs well with paprika when you want both color and sourness. For a seed spice with a very different, savory flavor, see our nigella seeds guide.

Sumac nutrition: why USDA has no numbers

USDA SR Legacy, the database this site uses for food values, has no entry for sumac. A search of all 7,793 foods in SR Legacy’s April 2018 release for sumac and Rhus found nothing, so we do not give any calories, fiber or mineral values for sumac. The table below is for context only: it shows USDA values for seasonings that often share a jar with sumac in za’atar, plus paprika. These are not sumac. Percent Daily Values (%DV) use FDA reference amounts.

As the table shows, a teaspoon of a dried seasoning supplies only a few calories in USDA data. Spices are used by the pinch, so their main contribution is flavor. Za’atar blends and some ground sumac can contain added salt; the sodium line on the Nutrition Facts label shows how much, and our low-sodium foods guide explains how to read it.

Is sumac healthy? What the research covers

Because USDA has no sumac entry, its nutrient content per serving cannot be stated here. Reviews of Rhus coriaria describe it as rich in polyphenols such as tannins, flavonoids and phenolic acids, which is a statement about its chemistry, not a promise of any effect in the body.

Human research has looked at sumac as a supplement rather than as a seasoning. A 2026 systematic review found 15 randomized trials of sumac supplementation with 917 participants in total, each lasting 4 to 12 weeks. Results from concentrated supplement studies do not tell you what a sprinkle on a salad does. NCCIH, the federal agency that reviews herbs and supplements, has no fact sheet on sumac in its Herbs at a Glance series, and this guide makes no supplement claims. If you are thinking about a sumac supplement, talk to a healthcare provider first.

On the regulatory side, FDA keeps a list of spices and natural seasonings generally recognized as safe for their intended use (21 CFR 182.10). Sumac is not named on it. The same part of the regulation (21 CFR 182.1) states that it is impracticable to list all substances generally recognized as safe, so the list is not a complete catalog of the spices sold in the United States.

Sumac allergy and the cashew family

Sumac belongs to the Anacardiaceae, which Penn State Extension notes is the cashew family, shared with cashew, mango and pistachio trees. A 2017 case report letter in The Journal of Allergy and Clinical Immunology: In Practice reported cross-reactivity between cashew and sumac.

• Tree nut allergy: FDA counts tree nuts, which include cashews and pistachios, among the nine major food allergens that US labels must declare. Sumac itself is not one of the nine.
• Ask first: if you have a cashew or pistachio allergy, ask your allergist before trying sumac, given a 2017 report of cross-reactivity.
• Blends: za’atar contains sesame, which FDA lists as a major allergen, so read the ingredient list on any spice blend.

Choosing and storing sumac

• Color: look for a deep red to burgundy powder; a dull brown color usually means old spice with less flavor.
• Ingredients: check the label for added salt or other spices if you want plain sumac.
• Storage: keep it in an airtight jar away from light, heat and steam, and follow the package date.
• Taste test: a few grains on your tongue should taste clearly sour; if not, the jar has faded.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Nigella Seeds (Kalonji): What They Are, Flavor and How to Use Them.