A tangy, crimson-red spice derived from dried and ground berries of the wild sumac flower. It has a lemony flavour and is used extensively in Middle Eastern cuisine to add a bright, tart note to dishes.

Usage in Cuisine:

• Salads: Sprinkled over salads like fattoush for a tangy zest.
• Meats: Used as a rub or marinade ingredient for lamb, chicken, and fish.
• Vegetables: Enhances roasted or grilled vegetables.
• Rice and Grains: Adds depth to rice, quinoa, and couscous.
• Dips and Sauces: Mixed into hummus, yogurt dips, and dressings.
• Spice Blends: Integral component of za’atar.
• Beverages: Occasionally used to flavour drinks.

Sumac’s versatility makes it a staple in the spice rack for those looking to infuse a citrusy, tangy flavour into their dishes.