Sumac is a spice derived from the dried and ground berries of the sumac shrub. which is native to the Middle East and some parts of North America. Sumac has a tart, tangy, and slightly citrusy flavor, and it is known for its bright reddish-purple color. It has a variety of culinary uses and is a key ingredient in many Middle Eastern and Mediterranean dishes. Its vibrant color and tart flavor make it a valuable ingredient in the culinary traditions of the Middle East and Mediterranean, where it is appreciated for its ability to enhance both the taste and visual appeal of food. Culinary Uses: Sumac is used in a variety of culinary applications, including:

Spice Blend: It is a key ingredient in the Middle Eastern spice blend known as “za’atar,” which also includes other herbs and spices like thyme, sesame seeds, and sometimes salt.
Seasoning: Sumac is used to season grilled meats, especially kebabs, chicken, and lamb.
Salads: It can be sprinkled on salads, particularly those with fresh vegetables and greens, to add a zesty, citrusy kick.
Dips and Sauces: Sumac is used in various dips and sauces, such as hummus and yogurt-based condiments.
Rice and Grain Dishes: It can be added to rice, grain pilafs, and couscous for flavor and color.
Fish: Sumac pairs well with fish, especially when used as a seasoning for grilled or baked fish.