Sumac is an excellent choice for your spice rack. Having a subacid taste, it is appropriate for spice blends, meats and salads.
It pairs well with vegetables, roasted lamb, chicken and fish. It is used in fattoush salad, and it is a nice touch to dipping sauces, like hummus.
This spice from the East with the deep red color gives a pleasant flavor to all meats and to kebabs. Try it in marinades, dressings, soups, stew, rice, as well as in seafood, vegetables and green salads.
The sumac shrub is native to Middle East, produce deep red seeds which are dried out and ground. It was long used in the European cuisine to add depth to many dishes. Ground sumac is a versatile spice with a spicy, lemony taste, even though its flavor is more balanced and less tart than that of the lemon juice. Its bright color also improves the appearance of your dish.
An essential spice in the Middle Eastern and Mediterranean cuisine, sumac can be used in every dish, for example you can rub it on meats before cooking them, and you can add it to marinades and even sauces. But the addition of a pinch of sumac to a dish, just before serving it, so that it can add a lemony taste and color to that dish, is the best solution.
Store sumac in an airtight container, away from heat and light.