Sumac (dried berry from the middle east)

Sumac is a powder made from the berries of the rhus coriaria plant, found in the Middle East and parts of Italy. Its a dark red purpleish colour and even though described as tasting tart - its not that tart but really spice up dishes amazingly. Its an essential ingredient in Arabian cooking.

The berries are picked just before they ripen and dried. Sumac is used in the cooking of Lebanon, Syria, Turkey and Iran. 

Ground sumac is rubbed into meats for grilling and is good with potatoes, beets, and in mixed bean salads. Whole, cracked or ground sumac berries are also used to make a fruity, sour culinary juice which can be added to marinades, salad dressings, sauces and yoghurt. 

This is made by soaking the berries 15-20 minutes in warm water, squeezing the berries to get all the flavor, and then straining the liquid. The juice can be added to food at the end of cooking. Crushed dried sumac is called somagh.

REF: http://www.food.com

Sumac

A Middle Eastern spice that grows wild in many parts of the mid-east as well as in Italy. The tart flavored spice is used mainly in Middle Eastern cooking. Sumac is mixed with thyme and sesame seeds to make a mixture called Za'atar.

Read more from GourmetSleuth.com: http://www.gourmetsleuth.com/Dictionary/S/Sumac-5654.aspx#ixzz2DyRF3wlD

My Personal opinion - It is not as sour as described but it really jazz up dishes. I used Sumac with caramelized red onion tartlet and its really different and delicious.