If you’ve ever dined in a Middle Eastern restaurant, you may have noticed the dark red powder that dusts everything from salads to meat to baklava. It’s sumac, and it packs a wallop of tart, lemony, almost vinegar-like flavor that brightens salad dressings, popcorn, even Bloody Marys. It’s a spice every kitchen should have they say!
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It is a lovely capture. I didn't know too much about the culinary uses of sumac. I just remember that growing up, we were always to beware of coming into contact with poison ivy or poison sumac. I wonder it is the same as this plant or possibly a relative.
