This is a wonderful tangy and aromatic blend of spices suitable for flavoring all kinds of fried foods, stew-free pilafs, boiled foods and vegetables, as well as the seafoods typically seasoned by lemon pepper.
Ingredients: Omani lemon powder, white pepper, ginger, onion powder, red hot pepper, thyme, garlic powder, parsley powder, celery seed powder, sugar, nutmeg root, sweet pepper
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.
Dried lime is one of the best kept secrets of Persian cooking, where it is often used in dishes for its smoky, sour flavours, in dishes such as Ghormeh Sabzi. This is a convenient powdered form which can add these delicious tangy flavours to your meal.
Ingredients: dried lime 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.