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Blumental Bayern supplies high-quality red sumac (Rhus coriaria) in finely ground form for industrial processing. Our sumac is characterized by an intense, sour-tart profile and a natural, deep red pigmentation - without the use of artificial colourings or flavour enhancers.
Certifications: ISO 9001:2015, HACCP-certified, EU organic (optional on request). Batch traceability guaranteed.
Minimum order quantity (MOQ): From 10 kg (industrial bags). Scalable quantities for large productions up to several tons.
Logistics: Storage and quality inspection in Nuremberg; EU-wide shipping with optimized freight rates.
We guarantee maximum batch consistency and security of supply. For industrial customers, we pay particular attention to the optimum degree of grinding and control of the salt content (if required as a release agent) to ensure perfect mixability in your recipes. Each batch is tested for aflatoxins and pesticide residues in German laboratories to ensure maximum safety for your end products.
Sumac is a small, deciduous shrub that belongs to the genus Rhus and is part of the Anacardiaceae family. It usually grows to a height of 1-3 meters and has pinnate leaves arranged alternately on the stem. The plant produces clusters of small, greenish-yellow flowers that bloom in late spring or early summer, and its fruit is a small, red drupe that ripens in late summer or early fall. The fruit is harvested and dried and then ground into a coarse powder that is used as a spice in the kitchen.
Sumac is mainly produced and consumed in the Middle East, North Africa and the Mediterranean region. Iran, Turkey and Syria are the largest producers of sumac, although it is also grown in smaller quantities in other countries. Global demand for sumac has increased in recent years, driven by the growing interest in Middle Eastern and Mediterranean cuisine.
Red sumac and brown sumac are two different colors of sumac, a plant commonly found in many parts of the world. The color of sumac can vary depending on the species and the environmental conditions in which it grows.
It is a robust plant that can grow in a wide range of soils and climates, from semi-arid regions to subtropical zones.
Red sumac usually has a bright red color that can range from a deep burgundy to a lighter reddish-orange. Brown sumac, on the other hand, has a darker, earthy brown color that can range from a light beige to a dark chocolate brown.
Both red and brown sumac have a sour, spicy flavor and are often used as a spice in Middle Eastern and Mediterranean cuisine. They can be used to add flavor to dishes such as salads, meats and dips, and can also be brewed into a tea.
In the kitchen, ground red sumac is often used in dressings, marinades, spice blends and as a finishing touch on dishes such as hummus or grilled meat.
Sumac powder can also be mixed with other spices such as cumin, coriander or paprika to create a tasty spice blend.
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