Sumac Ottolenghi
Tamina recipes
Sumac 3For2 Action
Sumac 3For2 Action
Sumac Ottolenghi
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Sumac from Palestine

3,90 - 44,90

7,80 - 4,49 / 100 g

Delivery time: approx. 1-2 days

  • 100 % from Palestine
  • Without artificial flavours
  • No genetic engineering
  • Free from preservatives
  • No flavour enhancers

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Sumac from Palestine 

The vinegar berry is a delicious tiny tart fruit and is used especially in the Middle East for savoury dishes. It contains a lot of vitamin C and satiating dietary fibre. Nabali Fairkost Sumac comes 100% from Palestine and is hand-picked, dried and ground by women's cooperatives. Sumac has a fruity - sour taste and is often used as a substitute for lemons and vinegar in dishes. Did you know that our delicious zatar also contains sumac?

Both home cooks and star chef Otto Lenghi are fascinated by the bright, tart flavour that the spice imparts to dishes.

Things to know

This equally exotic spice is not a spice mixture as such, but comes solely from the sumac, the vinegar tree, which gives it its name.

The use of this spice is manifold and ranges from cooking to tanning leather to dyeing hair. However, the spice offered here should be limited to the kitchen.

Sumac is a so-called stone fruit and produces a sour spice. Especially in Turkish, Arabic and Persian cuisine, the spice is indispensable.

It is a spice that tastes intense, but can still be used generously. It is used to refine rice dishes, but also with meat such as the well-known lahmacun, fish and salads. It is not only used for marinating, i.e. before preparation, but also during cooking and even as a table spice.

Even in ancient Rome, people were aware of the intensity of sumac's flavour. Here, the spice was boiled down to an intense decoction that was captivating due to its red colour alone. This decoction was comparable to the well-known tamarind. Boiled down in this way, the spice could be used wonderfully for cooking.


Sumac is excellent for fish and meat dishes, for refining salads and yoghurt dips or for delicious oven vegetables such as aubergines. It can also be used in soups to add a slight sour note. It can be used before cooking, as a marinade, during cooking and afterwards as a table condiment. It adds a seductive complexity to dishes.

Some recipe ideas:

You can find all the recipes to make on our recipe page.


Our sumac loves it dry and protected from light.

Sumac (vinegar tree) Only the fruit was ground, not the kernel.
Nutritional valuesIndication per 100 g
Calorific value/energy1228 kcal/316KJ
Fat16.6 g
thereof saturated fatty acids16.6 g
Carbohydrates17.6 g
thereof sugar44.6 g
Protein3.8 g
Salt0.0 g
**Percent ofthe reference quantity for daily intake

Additional information

Weight 0.12 kg

50G, 100G, 200G, 300G, 1KG


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