Ingredients:- The word sumac traces its etymology from Old French sumac (13th century), from Latin sumach, from Arabic summāq (سماق)- meaning "red”. The dried red fruits (drupes) of the genus Rhus are ground into a tangy, purple, rusty red powder and is widely used in Middle Eastern and North African cooking, where it is much esteemed for its sourness and astringency.
It seems to add a lemony taste to salads or meat and is used as a garnish on meze dishes such as hummus and is added to salads in the Levant area (Egypt to Turkey & Iraq). In Iranian cuisine, sumac is added to rice or kebab. In Turkish cuisine, it is added to salad-servings of kebabs and lahmacun (from Arabic – “meat with dough”) and is used in the Middle Eastern condiment spice mixture za’atar. Sumac has a mild, aromatic smell with a fruity, astringent taste.