sumac, red, ground, fine

Ground fine from the dried berry of the Rhus shrub, this is the working grind — built to disperse into vinaigrettes, marinades, yogurt stir-ins, and dry rubs where the tartness needs to integrate rather than sit on the surface. The flavor is fruity, sour, and astringent, with a clean, dry pucker. A modest amount of salt is built in: enough to season the sumac itself, light enough that you can still salt the rest of the dish around it. For finishing and garnish work, see Sumac Coarse.

Suggested Uses

Vinaigrette — 1 teaspoon per 1/4 cup olive oil and 2 tablespoons lemon juice. The fine grind disperses cleanly into the emulsion without grit.

Chicken or Fish Rub — 2 tablespoons per pound. Pat onto wet skin before searing or high-heat roasting; the fine grind crusts uniformly.

Lamb Marinade — 1 tablespoon per 1/4 cup olive oil and lemon juice. 30 minutes for chops, 2 hours for shoulder.

Labneh (Middle Eastern strained yogurt) — 1 teaspoon per cup, stirred in with olive oil and a grated clove of garlic.

Quick-Pickled Red Onions — Toss thinly sliced onions with 1 teaspoon sumac and 1 tablespoon red wine vinegar. Rest 30 minutes before serving.

Tomato Salad — Toss 2 cups diced tomato with 1 teaspoon sumac, 2 tablespoons olive oil, and chopped parsley.

Roasted Vegetables — Toss 1 tablespoon of the mixture with cauliflower or eggplant, then toss with 2 tablespoons of olive oil before roasting at 400°F.

Ingredients: sumac, salt