Sumac shrubs produce clusters of plump, bright berries that tangle together and redden as they ripen. After being plucked and dried, they are ground into this deep crimson powder that emits a slightly astringent lemony tart flavor. A staple in Middle Eastern cuisine, sumac is found in zahtar, and is particularly good in lentil soups and bean dishes, cutting through thick starchiness with an assertive piquancy. Known to pair particularly well with onions, try sumac in salads or on kabobs that feature skewered onions snug against meat and grilled veggies. The vibrant red pop of color makes a beautiful garnish, so use sumac as a topping for hummus or hard boiled eggs.

Sumac is found in zahtar, and is particularly good in lentil soups and bean dishes, cutting through thick starchiness with an assertive piquancy. Known to pair particularly well with onions, try sumac in salads or on kabobs that feature skewered onions snug against meat and grilled veggies.

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