The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. The spice was long used in Europe to add tartness to many dishes until the Romans introduced lemons to the area
Sumac is a widely used, essential spice in Middle Eastern and Mediterranean cooking. It's used in everything from dry rubs, marinades, and dressing. But its best use is sprinkled over food before serving.
It pairs well with vegetables, grilled lamb, chicken and fish. Sumac is one of the main components in the spice mix za'atar, and is used as a topping on fattoush salad, and makes a nice topping on dips like hummus.