Sumac (ground)
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Sumac is a dark maroon colored spice which is obtained by crushing the dried fruit of the non-toxic variety of Sumac plant (Rhus coriaria). The spice is traditional in Turkish, Middle Eastern and Mediterranean cuisines where it is used to add a mild acidity to a dish whether incorporated in the preparation or used as a finisher once the dish is complete. We love this spice on top of a bowl of hummus or lightly rubbed on a flank steak for a fruity brightness that pairs well with the meaty flavors. Traditional uses include blending with onions as they cook and sprinkling over the meat used for your favorite kebab.