Syria / Rhus glabra
Sumac is a spice singularity. There is nothing else like it. The deep cabarnet-colored sumac berry is ground and dried to impart a tart, lemony flavor with a refreshing complexity. Sumac’s traditional usage in Middle Eastern cuisine sees it added to everything from meat rubs and kebabs to yogurt dips.
Try with Khingal, Raw "Couscous" Cauliflower with Almonds, Dried Cherries, and Sumac, Sumac Strawberries with Jasmine Pearl Pound Cake, Rose 75 Cocktail, Advieh-Spiced Persian Meatballs, Sumac Cauliflower Steak with El Greco Spelt Salad, Kofte Meatballs with Marash Yogurt Sauce, and Moroccan Chicken Salad
1/2 cup is about 2.4 oz