Sumac – Taste Colour Natural Powder Spice 250g – Sosa

Sosa Taste Colour Sumac Powder: the fruity, lemony acidity of Mediterranean sumac as a professional spice — colour, flavour and finishing without liquid

Sumac (Rhus coriaria) is one of the founding spices of Middle Eastern, North African and Eastern Mediterranean cuisines — present in zaatar (the thyme-sumac-sesame blend), on Ottoman grills, in the Lebanese fattoush salad and in countless Levantine preparations. Its signature: a fruity, lemony and lightly astringent acidity, with an intense violet-brown colour that makes it both an aromatic and a visual spice.

This Sosa sumac powder is made from 94% Turkish sumac berries, ground with a traditional proportion of salt — for a violet-brown powder of strong colouring intensity and frank, fruity acidity. Its great advantage in professional kitchens: delivering the dry acidity of sumac without adding liquid — particularly valuable for dry seasonings, plate finishing, crusts and coatings and all preparations where lemon juice would undesirably alter the texture.

Unlike lemon or vinegar, sumac powder holds perfectly as a finish on a hot or cold plate — its violet-brown colour remains graphic and its fruity aroma persists without evaporating.

Applications & Creative Inspirations

• Fish & shellfish: Sumac is the quintessential Eastern Mediterranean pairing with seafood — dusted as a finish over a sea bass fillet, pan-fried scallops or grilled prawns, it brings a fruity acidity and a graphic colour immediately identifiable as quality.
• Grilled meats & poultry: As a dry marinade on lamb, chicken or beef fillet — sumac powder incorporates perfectly into a dry spice blend and brings a fruity acidity that tenderises and perfumes the meat. The sumac-lamb pairing is a timeless Ottoman classic.
• Salads & vegetables: Dusted over a tomato, cucumber or roasted vegetable salad — sumac plays the role of lemon with greater aromatic complexity and colour. An essential base for a revisited gastronomic Lebanese fattoush.
• Sauces & powder vinaigrettes: Incorporated into a yoghurt sauce, dry vinaigrette or tahini sauce — the acidity of sumac balances the richness of fats and brings a very contemporary fruity note. A particularly successful sumac-yoghurt pairing for gastronomic mezze.
• Crusts & savoury coatings: As a crust on a fish fillet, rack of lamb or warm cheese — sumac powder creates a colourful, aromatic crust of great visual elegance, with a fruity acidity that contrasts with the richness of the product.
• Plate finishing & decoration: Dusted directly onto a plate — the intense violet-brown colour of sumac is very graphic and immediately identifiable as a quality spice. A natural, sophisticated finish for gastronomic Mediterranean plates.
• Contemporary sweet-savoury patisserie: Incorporated into a savoury crumble, a parmesan-sumac tuile or a shortcrust pastry for savoury tartlets — sumac brings a subtle fruity acidity that adds complexity to the most contemporary savoury pastry flavour profiles.

Recommended Complementary Products

• Sosa Black Olive Powder — the vegetal bitterness and roundness of black olive in a natural Mediterranean accord with the fruity acidity of sumac — a Levantine trio with green olive.
• Sosa Green Olive Powder — the herbaceous freshness of green olive in a Mediterranean accord with sumac — a spice duo for dry marinades and very contemporary plate finishes.
• Sosa Smoke Flavour Powder — for dry meat marinades replacing traditional smoking, the smoky depth pairs with the fruity acidity of sumac — a sumac-smoke dry marinade for lamb or chicken.
• Sosa Apple Cider Vinegar Powder — two complementary fruity acidities for dry marinades and powder vinaigrettes of great aromatic complexity.
• Sosa Balsamic Vinegar Powder — the sweetness and roundness of balsamic as a counterpoint to the sharp acidity of sumac — a sweet-tangy accord for very gastronomic plate finishes.

Technical Specifications

Technical tip: Sosa sumac powder contains salt (9.8g/100g) — in a traditional proportion inherent to ground sumac. Take this salt content into account in the overall seasoning of the recipe and reduce added salt accordingly. Sumac is sensitive to prolonged heat — always add at the end of cooking or as a finish to preserve its fruity aroma and violet-brown colour. In a dry marinade, apply at least 30 minutes before cooking to allow the aromas to penetrate. Store tightly sealed away from light — colour and aroma fade with prolonged exposure.

Allergens: Contains no major allergens. May contain traces of: tree nuts, milk, soy, sulphites, egg, mustard, celery, sesame, peanuts.