Sumac

Sumac has a sharp, tangy flavour, often described as lemony, with a subtle fruity note. It adds acidity without the moisture of lemon juice.

Sprinkle it over food just before serving, or stir it into a dressing, yoghurt or marinade. It is a classic finish for fattoush and works well on grilled vegetables, eggs and meat.

You can add sumac during cooking, but its bright, tart flavour is clearest when you add it near the end. For a marinade or dressing, whisk it in early so it has time to infuse.

A little lemon zest gives a similar citrus aroma; lemon juice adds acidity but also liquid. For a closer dry seasoning, mix finely grated lemon zest with a pinch of salt.

Keep it in a tightly sealed jar in a cool, dark, dry cupboard, away from the cooker and sunlight. Ground sumac gradually loses its fragrance, so use it while it still smells vivid and tangy.

No. Culinary sumac comes from edible species in the genus Rhus, while poison sumac is a different plant, Toxicodendron vernix. Buy sumac sold for food rather than gathering wild berries.

The ripe red berries of edible sumac shrubs are dried and ground into a coarse or fine seasoning. Some products are blended with salt, so taste before adding extra salt to a dish.

Za'atar is a seasoning blend commonly made with dried thyme or related herbs, sesame seeds and sumac. Recipes differ, so sumac is not guaranteed; it can also be sprinkled on its own over flatbread with olive oil.