Sumac

This ground spice with its deep burgundy color is one of the most beneficial yet underrated and lesser-known spices. Made from dried berries, sumac offers a tangy lemony flavor that can be used widely. In Iran, it is commonly served as a table seasoning alongside salt and pepper. You can try it yourself—it complements most dishes wonderfully.

Using sumac instead of lemon juice or zest instantly elevates a dish with a unique and intriguing flavor. Fish, chicken, and vegetables all come to life in a new way when paired with sumac. It can also be simply sprinkled over yogurt as a quick and flavorful dip.

Sumac’s flavor is so universal and appealing that it’s hard to pass up. Add it to salad dressings or directly to salads—basically anywhere you’d use lemon. It’s excellent on fried fish, chips, rice dishes, and Middle Eastern classics like hummus, bean salads, or chickpeas. It’s a brilliant sandwich enhancer—something as simple as cheddar and sumac is a winning combo. Sumac is usually not cooked into dishes but is instead sprinkled on after cooking to refresh and enhance its bright, tart flavor.