Sumac

Sumac's savory bright fruit and citrus tones make it a great substitute for lemon, tamarind, and vinegar, adding a touch of acidity that mixes well with dressings, marinades, or dry rubs. Traditionally used with Zaatar and yogurt, yet its versatility pairs well with lamb, chicken, or fish. The deep red with purple hues taste and look beautiful when dusted on top of fruit, chocolate, or ice cream.