Sumac – The Ancient Spice

At Skewers – your halal food destination on Long Acre, Covent Garden – every herb we use has a purpose. One of our all-time favourites is Sumac – a rich, ruby-red spice that’s been used for more than 2,000 years. Before lemons reached Europe, the Romans actually relied on Sumac as their main source of acidity in cooking.

Today, chef Yotam Ottolenghi often talks about Sumac as one of the three herbs he “can’t live without” – and we completely agree.

What most people don’t know is how incredible Sumac tastes when it’s paired with onions. In the Middle East, finely sliced onions are tossed with a generous sprinkle of Sumac and served next to grilled meats – the result is a sweet, tangy, juicy bite that totally wakes up your palate.

Health Benefit: Sumac is packed with polyphenols (powerful antioxidants) and may help reduce inflammation after a heavy meal – making it perfect for grilled dishes.

✔️ Best Pairings:

• Grilled chicken

• Caramelised/sliced onions

• Lamb kebabs

• Flatbread with olive oil

🚫 Herbs to Avoid With Sumac:

• Sage (the two flavours clash and cancel each other out)

At Skewers, we use Sumac in our Signature Chicken Skewer marinade and in our homemade fresh salads, then finish with a little extra sprinkle after grilling – this keeps the citrusy flavour bright and fresh.

Next time you walk past 70 Long Acre, remember: you’re smelling a spice even the Romans cooked with.

✨ Chef Tip: Always add a pinch of Sumac right after cooking – heat can mute its bright flavour.

Walking near 70 Long Acre? Follow the scent – you might just be catching a spice even the Romans would recognise.