Sumac is a staple spice in many kitchens in the Middle East and Mediterranean. Tangy, smokey, both slightly sour and sweet and very earthy, Sumac is the dried and ground product of the Rhus Coriaria plant, originating from the Mediterranean basin. It's quite acidic, and is commonly added to dishes to add acidity without liquid - and its smokey, earthy flavour adds deeper complexity to anything its paired with. Use in rubs for roasted or grilled meats (lamb, chicken and seafood pair especially well) and vegetables, salads, dips, salad dressings, marinades, or as a garnish.