A dried red spice used traditionally in Middle Eastern cooking, sumac is having a moment. Home cooks and chefs alike have become infatuated by the bright, tart, lightly astringent flavor the spice adds to dishes.
The brick-red powder is made by crushing the dried fruits of the sumac bush.
Just a pinch adds beguiling complexity to spice rubs for grilled and roasted meats or fish. Also, try sprinkling it over a bowl of hummus or tabouleh, mix a little into a vinaigrette for salad, or use it wherever you might add a dash of paprika for an unexpected pop of flavor.