Sumac is a popular spice derived from the plant Rhus coriaria. It is primarily produced from the plant's berries, which are dried and ground into a powder. It has a tangy, fruity aroma and flavor, with slightly sour notes.

It is widely used in Mediterranean and Middle Eastern cuisine to add flavor and color to dishes such as salads, rice, soups, sauces, marinades, as well as to meat and fish. It can also be used as a garnish.

Sumac is known for its rich antioxidant properties and may have benefits for cardiovascular health and help reduce inflammation. It is extensively used in Syria, Turkey, Iran, Egypt, and other Eastern countries, often as a substitute for lemon and vinegar.

It pairs well with:

• Sesame
• Thyme
• Pine nuts
• Cilantro
• Parsley
• Garlic
• Chili
• Cumin

Uses:

• Marinating meat: Used in marinades for chicken or lamb.
• Added to fish dishes: Ideal for grilled fish or seafood salads.
• Spice in Middle Eastern dishes: Commonly added to dishes like fattoush or makloubeh.

Cooking Suggestion:

A popular dish that uses sumac is Baba Ganoush. Ingredients:

• 500 grams of lentils
• 2 onions, chopped
• 2 garlic cloves, minced
• 1 kilogram of ground beef
• 1 tablespoon of sumac
• 1 tablespoon of tomato paste
• Salt and pepper
• Olive oil
• Water

Sumac adds a unique tangy flavor that enhances the taste of the other ingredients.