A wild, red berry from Turkey with cherry and citrus notes. Sumac's savory bright fruit and citrus tones make it a great substitute for lemon, tamarind and vinegar. Traditionally used with zaa'tar or yogurt, yet its versatility pairs well with lamb, chicken, fish or simply toss onto a salad. The acidity mixes well with dressings, marinades, dry rubs and the deep red with purple hues adapt well when dusted on top of fruit, chocolate or ice cream.