Sumac is indigenous to Iran and is cultivated throughout the Mediterranean, most notably in Sicily and Turkey. It has a very faint aroma and its taste is a subtle mix of fruity and tart. Sumac isn’t much on its own but it really shines when combined with other spices --- it is almost magical in the way that it brings out the flavor of other foods and spices. Sumac also possesses a deep red almost purple color.
One of the primary ingredients in the Middle Eastern spice blend Zaatar, Sumac is widely popular in Middle Eastern dishes where it is used on fish, kebobs and vegetables. In Iran and Turkey it is very common to find it on table next to a bowl of chili flakes. In this country Sumac is also used in salad dressings, rice pilaf, vegetable casseroles and sprinkled over raw onions.
It goes well with chicken, fish, garbanzo beans, seafood, lamb, raw onions, pine nuts, walnuts and yogurt. Sumac works well in combination with allspice, chili, cumin, garlic, paprika, parsley, sesame and thyme.
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Spices 
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Salt-Free 
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