umac or sumac, the result of the grinding of the ripe rhus coriara berry, the Middle East and the Mediterranean in its purest state Used since Roman times due to its acidulating power as a substitute for lemon or vinegar, cultivated in southern Italy and Sicily as well as throughout the Middle East, this spice is a touch of acid in many of the dishes in these regions. Dry, you can mix it with salt, and use it sprinkled on kebab, add it to rice and couscous, giving it a very attractive reddish color as well as a very good flavor, it goes very well in hot or cold sandwiches or on pizzas Store in a cool and dry place, may contain traces of nuts, mustard, sesame, etc.