Crushed sumac comes from the dried berries of a shrub native to the Middle East and southern Italy. A cornerstone of Persian, Lebanese, and Turkish cooking, it adds a vibrant tangy, lemony flavour without the need for lemon or vinegar. Its fruity aroma and deep red-purple colour make it perfect for seasoning roast meats, especially lamb, sprinkling over salads, or finishing any dish where you’d normally use fresh lemon juice. Sumac brings a bright, zesty lift and a beautiful pop of colour to everyday cooking, making meals look and taste exceptional.