Sumac is a spice is made from dried berries and widely used in Persian cuisine, and has a tangy lemon-lime tartness and can be used as an alternative to citrus flavours. It is often used as a condiment, together with salt and pepper, and will complement most dishes. This wine-coloured ground spice is one of the most useful but least known and most underappreciated.
This blend provides convenient seasoning for all sorts of meats. Simply rub on or marinade, then cook.
Ingredients: coriander seed, rose, cinnamon, cumin, laurel bay,ginger, nutmeg root, paprika, chili powder and garlic powder
Barberries are a healthfood popular in Persian and North African cooking, with a sharp, tangy flavour and rich in vitamin C. They can be tossed into rice dishes to add tanginess and texture, such as Zershk Polo made of saffron rice and chicken.