Why This Spice Expert Wants You To Add Sumac To Your Spice Rack

It's time for spices to get the recognition they deserve. Feeling low-energy? Add some cloves to your tea or cider. Want to boost the flavor of a boring salad? Sprinkle on some coriander. Looking to curb inflammation and stabilize blood sugar? Cinnamon is your guy. Needless to say, adding spices to your favorite dishes is worth it, due to their plethora of health benefits and flavor profiles (plus, they'll make your whole home smell heavenly).

According to Koya, sumac has been used in Middle Eastern cuisine for centuries but is a "relative newcomer" in the West. Coming from the sumac bush commonly found in East Asia, the spice is produced when the bush's deep red berries are dried and ground up.

Along with its beneficial phytonutrients and antioxidant compounds (called anthocyanins), sumac can be used as a powerful anti-inflammatory. Koya says these properties are indicated by the spice's "beautiful burgundy-purple color."

For how to use the spice, Koya recommends sprinkling it anywhere you can. As a topping, she suggests using sumac to season your hummus. On main dishes? Any and all salads, fish, chicken, and even eggs. "It's lemony, zingy, earthy, fruity notes will elevate any dish," she says.