Sumac

Sumac gives food a nice acidity and a crimson colour, which is why it is used in cuisines all over the world in place of lemon or vinegar.

• Perfect for marinating meat, fish and poultry, as well as seasoning salads. Sumac adds a fresh flavour to salads and hot sauces.

• Turkey and Iran, sumac is used mixed with natural yoghurt – a perfect sauce for lula kebabs, kebabs and shashlik. A terrific way to jazz up Uzbek pilaf or shashlik is to cut onions into half rings and sprinkle them with sumac.

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