The dried fruits of sumac are very sour. The dried berries are ground into a reddish-purple powder which is used in savoury cooking in the same way as aam chur (mango powder). The powder has a fruity, sour, lemony flavour. It is best either uncooked or very briefly cooked, so add it towards the end of cooking or in salads, such as fattoush, soups or sprinkle it on grilled meats.
