Sumac

Sumac is one of the ancient world's most prized spices — a vivid crimson powder ground from the sun-dried berries of Rhus coriaria, delivering a bright, wine-like tartness that no citrus can replicate. Unlike lemon juice, which fades under heat, sumac holds its character through cooking and beyond, making it just as effective stirred into a marinade as it is scattered over a finished dish.In Levantine and Turkish kitchens it is indispensable: the spice that gives fattoush its signature tang, lends shawarma its unmistakable edge, and transforms a simple onion salad into something you cannot stop eating. Za'atar blends are built around it; grilled meats and roasted vegetables are lifted by it; mezze spreads are incomplete without it on the table.Its versatility extends well beyond the classics. Fold sumac into yogurt dips, whisk it into salad dressings, dust it over hummus or labneh, or use it anywhere you want fruity acidity without adding liquid. A single pinch reframes a dish — adding brightness, colour, and a depth of flavour that keeps people reaching for more.Store in a cool, dry place away from direct light to preserve its ruby colour and full tang. Best used generously — sumac rewards a confident hand.