Virginia sumac is a very common shrub in Canada, which produces small, reddish fruits with a very tangy taste. It is a species similar to sumac, which is cultivated and widespread in several Middle Eastern countries.

Our wild sumac is harvested in the Gaspé Peninsula. The fruits are not pitted before being ground, which gives the ground sumac a coarser texture. Unlike sumac commonly found on the market, this one is not mixed with salt, which makes its acidity even more pronounced.

In the Middle East, sumac is widely used to add a touch of acidity to dishes, much like lemon juice or vinegar. It is used as a finishing touch on grilled foods or dips like hummus, or in salad dressings and marinades. In Quebec, it was also once used to make a slightly sweet drink called "local lemonade." The tangy taste of sumac makes it an excellent addition to fish or seafood dishes.