Sumac

Sumac comprises about 35 species of flowering plants in the genus Rhus of the family Anacardiaceae, which also includes cashew and mango, and the species most used as a spice is Rhus coriaria, known as Sicilian or tanner's sumac. These dioecious shrubs and small trees grow 1 to 10 meters tall across subtropical and temperate regions of Asia, North Africa, southern Europe and North America, with pinnately compound leaves, dense flower clusters 5 to 30 centimeters long and reddish, hairy drupes that form dense clusters called sumac bobs. The dried fruits are ground into a tangy, crimson spice popular across many countries, especially in Middle Eastern cooking, where it garnishes hummus and features in Palestinian musakhan, Lebanese salads and the spice blend za'atar; its tart flavor comes from a high malic acid content, and the fruits can also be steeped to make a traditional pink lemonade.