Typical of Middle Eastern cuisine, sumac adds a fruity acidity to grilled meats, fish, salads, and marinades. A staple in fattoush and za'atar, it often replaces lemon or vinegar in many recipes. Excellent with lamb or sprinkled over tomatoes and onions.

Specifications

• Origin: Türkiye
  
• Other names: Rhus coriaria, zumaque, vinegar tree
  
• Ingredients: Pure ground sumac
  
• Use: Salads, meats, fish, marinades, spice mixes (e.g. zaatar)