Description
Sumac berries are sun‑dried, roasted, ground, and sieved into a fine powder used as a tart condiment.
Technical
During drying, water is removed by evaporation, concentrating phenolic acids and tannins while reducing moisture‑dependent enzymatic activity. Controlled roasting at ~80 °C induces mild Maillard‑type browning that reduces tannin bitterness without significant loss of volatile acids, preserving the characteristic citrusy acidity.
Science
Primary Reaction
Dehydration and mild thermal oxidation
Sensory Profile
Aroma ()
earthycitrusyfloralnuttywoody
Origin & History
Civilization
Middle Eastern peoples
Era
Traditional
Region