Somaq

Somaq, also known as sumac, is a spice derived from the dried berries of the Rhus genus of plants, commonly found in the Mediterranean region and the Middle East. The berries are typically ground into a coarse powder, which imparts a tart, lemony flavor to dishes. This flavor profile makes it a popular ingredient in many cuisines, particularly in Middle Eastern and Mediterranean cooking.

The characteristic tartness of somaq comes from malic acid, a natural organic acid. It is often used as a seasoning for grilled meats, fish, and vegetables. In addition to its culinary uses, somaq has a long history of traditional medicinal applications. Various cultures have utilized it for its purported anti-inflammatory and antioxidant properties.

Somaq is a key ingredient in dishes like za'atar, a Middle Eastern spice blend, and is frequently sprinkled over hummus, salads, and dips. Its vibrant reddish-purple color also adds visual appeal to food. While most commonly encountered as a ground spice, somaq can also be used to make a tart beverage or a flavoring agent in marinades. The plant itself is not typically consumed directly, but rather its dried fruit is processed for its flavorful and aromatic qualities.