In world kitchens, is used instead of lemon or vinegar, as it gives the dishes a pleasant acidity and pink colour.
Sumac also uses to marinate meat, fish, poultry, and flavour salads. Sumac gives a fresh taste to salads, and it uses to taste spicy sauces.
In Turkey and Iran, sumac is mixing with natural yoghurt – an excellent sauce for kebabs and shashliks. When finely chopped onions and sprinkled with sumac – a fabulous addition to the Uzbek pilaf.