Sumac

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This wine-colored ground spice is one of the most useful but least known and most underappreciated. It has an appealing lemon-lime tartness that can be widely used. In Iran, we use it as a condiment, putting it on the table with salt and pepper. You can try this yourself and it will complement most dishes. Using sumac instead of lemon juice or zest immediately enhances dishes, giving a fascinating and exotic twist. Fish, poultry and vegetable dishes all spring to life in a new way. Simply sprinkle over yogurt as a dip, too.