The sumac bush produces clusters of berries that after drying, provide a souring and lemony effect with a touch of sweetness.
Sumac is popular in Arabia, Turkey, and especially in Lebanese cuisine where it is used as other regions would lemon, tamarind or vinegar. It is rubbed on to kebabs before grilling and may be used in this way with fish or chicken.
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.
Approximately 2 ounces in a BPA free plastic, resealable pouch.