This slightly sour spice is usually liberally sprinkled over meat and rice dishes or added to salads. Comparable in taste to the Asian tamarind, Sumac reminds one of various acidic fruit such as apples and lemons. Its antioxidant properties offer cell protection and aids in the prevention of cancer. It also aids in the digestion of fatty foods and the treatment of diarrhoea.
In ancient times Sumac was not only used in cooking but was also sued for leather tanning as well a natural hair dye.