The fruits of our sumac are not pitted before being ground, which gives ground sumac a coarser texture. Unlike the sumac that is generally found on the market, this one is not mixed with salt, which makes its acidity even more marked.
In the Middle East, sumac is widely used to add a touch of acidity to dishes, much like lemon juice or vinegar. It is used as a finish on grilled meats or dips such as hummus, or in vinaigrettes and marinades. In Quebec, it was also used in the past to make a slightly sweet drink called “lemonade du pays”. The tangy taste of sumac makes it an excellent addition to fish or seafood dishes.