Sumac is a small shrub and its berries are dried and usually ground into a deep-red or purple powder used as a spice. It has a pleasant tangy taste, with a hint of citrus fruitiness and virtually no aroma.
In Middle Eastern cuisine it is used to add a lemony taste to salads or meat, or to garnish meze dishes such as hummus. In Persian cuisine, sumac is added to rice and kebabs.
Sumac is a key ingredientin the spice mixture za'atar.
Prior to the introduction of lemons, the Romans used sumac as a souring age
Great for adding a sharp lemon zing to dishes, sprinkle over feta cheese.