Fry Factor

Sumac elevates a craveable staple

Sumac’s ability to deliver acidity in dry form makes it especially effective in fried applications, where maintaining crisp texture is critical. At Mizlala in Los Angeles, the Sumac Fries pair parsley and vegan garlic sauce with a generous dusting of the spice, creating a flavor profile that feels bright, savory and deeply craveable.

The application points to a larger menu opportunity: Sumac can function almost like a next-generation finishing salt, adding color, tartness and complexity to fries, roasted potatoes and shareables. For operators looking to refresh fries, nuggets or other familiar platforms, sumac offers an easy, high-impact point of differentiation that feels both modern and approachable.

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About the Author

Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]Click to Read More Stories by Katie Ayoub