Sumac has been a traditional ingredient in cultures around the globe since time immemorial, from North America to South Asia to the Middle East. It's particularly prevalent throughout the eastern Mediterranean; centuries-old recipes with sumac can be found in early Ottoman recipe books. It has long been loved for its tart, aromatic flavor that instantly brightens a dish with an acidic pop.

Today, in Jordan, Jumana Jacir and her company, Kama, sources sumac from local farms. They peel and deseed the dark red sumac berries, sun dry them, then grind them into a coarse powder. While other sumacs may be cut with fillers or include added dyes, Kama’s Sumac is made of 100% sumac berries, and nothing else.                                                                                             
In Jordan, it's traditional to use sumac in all sorts of dishes, much like how we use black pepper in the US. Try it rubbed on grilled chicken or veggies. Sprinkle some on top of hummus or baba ghanoush. Whisk a spoonful into salad dressings. Stir some into lemonade for a vibrant pink pop of color and tart flavor.