J. c. fridlin Sumac

As a spice, dried fruits are used, which are usually coarsely ground into a reddish-brown to purple powder (often already mixed with salt) for sale. Sumac is virtually odorless but has a fruity, sour, astringent taste. The ground fruits are a popular table spice in Lebanon, Turkey, and Iran, sprinkled over various dishes, especially rice and rice stews, as well as grilled foods. In the southeastern Mediterranean, the fruits are cooked with a little water, resulting in an intensely sour, red broth that is added to various meat and vegetable dishes.