Sumac is very popular in Caucasian, Arabic, Indian and Asian cuisine, it is added to meat or fish dishes, used as a seasoning for vegetable salads, onions are pickled with it, sauces and broths are colored with it, sumac is part of various spice mixtures. The spice has a characteristic, pleasant aroma and a tart, sour-salty taste, this is our hero — sumac. In Asian cuisine, sumac is used as a preservative to prolong the shelf life of food, it is able to suppress the growth of pathogenic microbes, and additionally improve the taste and aromatic qualities of dishes. On a note!!! A vinegar substitute can be prepared from sumac and it will have all the properties of this product, but it will not have an aggressive effect on the digestive tract. To prepare vinegar, you need 100 g of sumac, pour 300 ml of boiling water, let it stand for a day and strain. The resulting infusion can be used to prepare various dishes, salads and pastries instead of vinegar.