If you hear the word "sumac" and immediately think of poison ivy, don't! Poison sumac is a different plant, which has white berries—whereas the sumac used for cooking is a deep, dark red color. If you ...

We’re declaring this the season of sumac. The brightly colored Middle Eastern spice awakens taste buds with hints of citrus—a welcome contrast to fall’s drearier days. Curious about what to cook with ...

Sumac is the secret weapon in your spice cabinet: it has the power to bring incredible acidity to your food without adding extra liquid. It’s not bitter like lemon zest or astringent like vinegar, but ...

Description: There is just one sumac tree from a species of approximately 150 varieties in which the berries are used for culinary purposes. The crimson berries are a bit larger than peppercorns and ...

It's a love letter to food’s ability to bridge cultures, sparking curiosity and underscoring humanity’s need for connection and belonging. Seattle chef Omid Roustaei, author of the new cook book, ...

Yes, sumac is a small tree. But that tree bears bright red berry-like fruit, which is crushed into coarse powder the color of brick. In this form, sumac is the paprika of Middle Eastern cooking. It’s ...

Anyone who is familiar with Arabic and Middle Eastern cuisines will be familiar with sumac. It’s the dark brown spice with a tart, lemony scent that’s often sprinkled over salads or grilled meats to ...

Sumac is sold as a dark red powder and used both in cooking and as a dye. It is fairly bold in its lemony flavour so you might want to tread lightly when spicing your shoulder of lamb. It’s too ...