Along the Grapevine

Sumac Pepper and the Best Popcorn Ever


Dried sumac

I have posted many recipes calling for sumac. I just love its distinctive lemony flavour and the ease with which it can be processed and stored. Lemons figure on my shopping lists a lot less frequently since I have been using sumac regularly, but am still trying to find more ways to use it.

I have made popcorn with sumac before, but this recipe  from Zester Daily caught my attention because it is for a spice mixture I had not tried, a mixture which is useful for a lot more than just popcorn. I have also written about making za’atar, but there is always room for more variety in my spice cabinet.


This recipe also gives me a chance to show off my own home-grown popcorn. It is called Black Dakota, and while any popping corn is good, this one is so pretty before and after popping that I jump at the chance to talk about it and maybe encourage others to grow this organic, non-GMO, easy-to-grow corn. The kernels are a deep purple, and when popped it is very white with a striking black centre.


I have copied the recipe as written on Zester Daily.

Sumac Pepper

2 Tbsp ground sumac

2 Tbsp ground black pepper

1 Tbsp salt (optional)

1/2 tsp sugar

1/2 tsp granulated garlic

1/2 tsp granulated onion

Mix all the ingredients together and store in a cool place.


It doesn’t matter what kind of popping corn you use. It is by far the best flavoured popped corn I have ever had. Just drizzle a little melted butter or olive oil over the corn and sprinkle on the sumac pepper. Likewise it is excellent in a marinade, added to vegetable or meat dishes, on sandwiches, pastas, salads etc. Have fun with it!

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

23 thoughts on “Sumac Pepper and the Best Popcorn Ever

  1. This is fabulous. We sh0uld have a P0pc0rn Fest. Y0u’ve given me a fun idea and if it’s tasty, I’ll tell y0u!


  2. I have given up popcorn and miss it mucho. This sumac reminds me of the meal my Turkish friend taught me to make from scratch. I bought sumac with the intention of making the dish again. I think i’ll do that soon! Thanks!

    Liked by 1 person

  3. Wow! You even grow your own popcorn?! Your posts always amaze me, Hilda. I don’t think I’ve had sumac. I’ll look for it in the extensive bulk spice section at the store the next time I go. I pop popcorn quite often.


  4. You might have to get it at a Mid-Eastern grocery store. If you’re back in this area, I’ll put some aside for you.


  5. Lovely! Lots of my favourite ingredients on one page!

    Liked by 1 person

  6. Hello Hilda, I just made your spice mix, and used it with olive oil on pop corn, and it is absolutely delicious, and quite subtle. We all loved it, and I’ll definitely be using the mix not only over pop corn, but with other dishes too, I can imagine it would work really well with chicken.


  7. Sumac over popcorn?! Wow! I do like this spice and use it in salads, roast salmon, chicken.. it gives really a nice and little bit sour touch to any dishes:)


  8. Wow that is some pretty popcorn! I may have to delve into that if I can give up glass gem for a season. And I definitely need to seek out some sumac. I love lemons but don’t always have them on hand. Sounds like an excellent pantry item 😉


  9. I bet this is so amazing, Hilda! I have just started using sumac and I really love it! 🙂


    • Thanks Julianna. It is odd that sumac is so little used here. Lots of people have told me they remember their grandmothers’ sumac lemonade, but that seems to be a lost tradition.


  10. I’ve never used sumac though its so easily available nowadays. flavoring popcorn with it is such a cool idea!!

    Liked by 1 person

  11. Hilda, this is fabulous. Might amaze me with your posts a every time. So much to learn from you. My jaw is just dropped right now. Purple home grown corn to make popcorns ? Really? Wooooowwwww!!! And that sumac, I bet did justice to the pop corns.


  12. Pingback: Pine Pasta | Along the Grapevine

  13. Hi Hilda. I was wondering about sumac. after they are dried I put them in the blender. the product I came up with was red powder and small tan seeds. are the seeds to be broken down as well or removed from the powder. reply when you can. thanks Heather.


    • Sorry about not being clear on that. I grind them and then sift them, just to make sure any hairy bits are removed. There will also be brown seeds collected in the sieve, but if some get through it is not a problem. Hope that helps.


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