The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into a 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.
Sumac is one of the main components in the spice mix za’atar, is used as a topping on fattoush salad, and makes the ideal finishing touch on dips like hummus.
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