Sumac is a spice that is popular in the Middle East. Sumac berries grow on the 'Rhus Coriaria' shrub, which is typically found in high plateau areas of the Mediterranean like Sicily, due to its wild, rocky lands. Sumac also grows in Turkey and can be found in parts of Iran. Once the berries are fully ripe, they are harvested, dried, and ground. The processed sumac takes on a dark red-burgundy color and the texture of ground nuts. It has a similar smell and taste to lemon but is not as sour.

Sumac is widely used as an acidulant in Arabic and Lebanese cooking, and similar to salt, it brings out the natural flavors of the foods it is cooked with. Given its complementary flavor, sumac can be used to enhance a wide variety of dishes.

Given its tart, acidic flavor, sumac is best substituted with lemon zest, lemon pepper seasoning, lemon juice, or vinegar. However, each of these substitutes has a more overpoweringly sour taste than sumac and should therefore be used sparingly as a replacement for the spice.

More Info: www.thespruceeats.com