Sumac

The crushed red berry of sumac is a formidable natural acidulant. Very rich in malic acid, it brings a bright, fruity, and astringent lemony tension without ever diluting the preparation (unlike adding lemon juice). In Levantine gastronomy, it is used as a pure finishing seasoning. Sprinkled raw on a Fattoush, grilled meat, or olive oil, it enhances flavors and cleanses fat with its characteristic acidic pH, offering a unique granular chew.