Sumac

Family name: Anacardiaceae
Botanical name: Rhus coriaria

Aroma and flavour: it has little aroma but has a definite, astringent quality, with a pleasing tangy, tart, lemon-like sour-fruit flavour.

Culinary uses: Used in many Middle Eastern dishes and can be used  rubbed onto fish, chicken, steaks, kebabs or prawns before cooking or over potato, beetroot or mixed bean salads.

Medicinal uses: rich in a variety of nutrients and antioxidants and as a potential anti-inflammatory, it may have beneficial effects for stomach disorders, in managing blood sugar levels and alleviating muscle pains.