Sumac, also spelled sumach and sumaq, is any one of about 35 species. Sumac is used as a spice in Middle Eastern and other countries to add lemony taste.
In Arab cuisine, it is used as a garnish on meze dishes such as hummus, and is added to salads in the Levant, as well as being one of the main ingredients in Palestine's national dish, musakhan. In Afghan, Armenian, Bangladeshi, Indian, Iranian, Mizrahi, and Pakistani cuisines, sumac is added to rice or kebab. In Azerbaijani, Central Asian, Jordanian and Turkish cuisines, it is added to salads, kebab and lahmajoun.
Recipes for Cooking with Sumac
Chickpea Salad with Red Onion, Sumac, and Lemon
Sumac-Dusted Oven Fries with Garlic Spread
Heirloom Tomato Salad with Pomegranate-Sumac Dressing
Quick Salmon & Couscous with Cilantro Vinaigrette
sumac is a powerful antioxidant and the anti-hypertensive effect of sumac has been investigated, with a clinical trial study.