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If you are having a tasty visit to any of the genuine Middle Eastern - especially Persian - restaurants, you may find on the table in addition to salt and pepper, also a reddish powder. It is sumac, made of red berries and sprinkled over a variety of foods, from salads to lamb, chicken and fish. It has a fruity salty taste, which may create a good balance by the marinade and add a fresh note to the hummus or fattoush.  Part of my mission of brand ambassador for the multi-awarded  Spice Kitchen UK , I included sumac as part of my list of favorite spices. Exciting adventure, as before that, I only shyly tried sumac in restaurants but never experienced its texture and flavor on my own. Therefore, my first encouter involved learning how to use it in some easy, classical combinations, but as soon as I got a strong foot on the spicy ground, I moved forward creating one unique - and unusual - recipe.  Here are my three ways to use sumac in the kitchen. And it is just the beginni...