Sumac

Sumac, derived from the dried and ground fruits (drupes) of the Rhus genus, is a vibrant reddish-purple spice used for its tangy, lemony flavor. This versatile spice plays a significant role in Middle Eastern cuisine, where it enhances a wide variety of dishes. In Arab cuisine, sumac is often sprinkled as a garnish on meze dishes, like hummus, adding a refreshing acidity that balances the richness of the dish. It's also a key ingredient in Levantine salads, imparting a zesty brightness.

In Iranian cuisine, sumac is traditionally paired with rice and kebabs, offering a distinctive tang that complements the savory flavors. Similarly, in Turkish and Jordanian culinary traditions, sumac is a popular addition to salads served alongside kebabs and lahmacun, a savory flatbread topped with minced meat.

Sumac's unique flavor profile makes it an essential spice in many kitchens, particularly for those who enjoy Middle Eastern and Mediterranean flavors. Whether used as a seasoning, garnish, or primary ingredient, sumac brings a burst of citrusy brightness to any dish, making it a favorite among chefs and home cooks alike.