Sumac is a popular spice that comes from the plant Rhus coriaria. It is produced from the plant's fruits, which are dried and ground into a powder. It has a tangy, fruity aroma and flavor with slightly sour notes. It is used in Mediterranean and Middle Eastern cuisine for dishes such as salads, rice, soups, sauces, and marinades, as well as for meat and fish.

Its rich antioxidant properties make it a healthy spice. It is often used as a substitute for lemon and vinegar in many countries, such as Syria, Turkey, Iran, Egypt, and in Eastern countries. It is frequently consumed with slices of onion and kebab and is an ingredient in spice mixes.

• Marinating meat: Adds flavor and color to marinades for meats such as chicken or lamb.
• Pairing with fish: Used as a garnish for fish dishes.
• Spice in Middle Eastern dishes: Added to dishes such as fattoush and maklouba.

A popular dish with sumac is Baba Ghanoush, which includes lentils, onions, garlic, beef, sumac, tomato paste, salt, pepper, and olive oil.

An interesting recipe is "Sumac Lemonade," which combines the refreshing taste of lemon with the flavor of sumac.