scored 88/100
Also known as rhus coriaria, sumaq, sicilian sumac, summaq
Sumac is a tangy crimson spice ground from Rhus coriaria berries, with one of the highest antioxidant capacities of any culinary spice.
0.8 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 88.
Sumac is a deep-crimson, intensely tart spice made from the dried and ground drupes of the Rhus coriaria shrub, a staple of Middle Eastern and Levantine kitchens. Its bright, lemony astringency comes from a high content of organic acids alongside an extraordinary load of polyphenols, gallic acid and its derivatives, hydrolyzable tannins (gallotannins), and red-purple anthocyanins, which give sumac one of the highest measured antioxidant (ORAC) capacities of any spice. Nutritionally it provides fiber, potassium (~700 mg/100g), and modest iron and calcium, though it is consumed in small quantities. Sumac is dusted over hummus, grilled meats and kebabs, fattoush salad, and rice, and is a defining component of the za'atar blend. Its acidity makes it a useful salt-free way to brighten dishes, and emerging research links its polyphenols to favorable effects on glycemic and lipid markers. Published compositional values vary; figures here are best-estimate per 100g of the ground spice.
Gallic acid, gallotannins, and anthocyanins scavenge free radicals and chelate pro-oxidant metals, among the highest ORAC values of any spice
Sumac polyphenols have been associated in trials with reduced fasting glucose, improved insulin sensitivity, and lower LDL oxidation
Tannins and gallic acid inhibit inflammatory mediators and disrupt microbial membranes
Sumac's polyphenols have no circadian dependency; pairing with carbohydrate-containing meals may aid glycemic response.
Fasting-compatible
Negligible calories as used; fasting-compatible.
Per 100 g of the default form. Bars show how much higher or lower sumac (ground) is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Sumac (Ground) is classified as a herbs & spices. Sumac is a tangy crimson spice ground from Rhus coriaria berries, with one of the highest antioxidant capacities of any culinary spice.
Sumac (Ground) scores 88/100 in Formulate, making it a great choice. Its strongest contributions come from Manganese, Iron, Copper. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 2 g serving provides about 0.1 g of protein (~0% of the 50 g daily value).
Not really. A 2 g serving provides about 0.6 g of fiber (~2% of the 28 g daily value).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.8 g of net carbs (1.4 g total minus 0.6 g fiber).
Best any time of day. Sumac's polyphenols have no circadian dependency; pairing with carbohydrate-containing meals may aid glycemic response.
A typical serving is around 2 g (~7 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating sumac (ground) alongside several other herbs & spices sources.
Sumac (Ground) pairs nicely with: Use in place of lemon or salt because its tartness brightens dishes without sodium; Sprinkle over fat-containing dishes like grilled meats and yogurt dips where its polyphenols and acidity cut richness.
Encyclopedia entries that supply the same signature nutrients sumac (ground) contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients sumac (ground)contributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.