Ground fine from the dried berry of the Rhus shrub, this is the working grind — built to disperse into vinaigrettes, marinades, yogurt stir-ins, and dry rubs where the tartness needs to integrate rather than sit on the surface. The flavor is fruity, sour, and astringent, with a clean, dry pucker. A modest amount of salt is built in: enough to season the sumac itself, light enough that you can still salt the rest of the dish around it. Recipe Notes Vinaigrette — 1 teaspoon per 1/4 cup olive oil and 2 tablespoons lemon juice. The fine grind disperses cleanly into the emulsion without grit. Chicken or Fish Rub — 2 tablespoons per pound. Pat onto wet skin before searing or high-heat roasting; the fine grind crusts uniformly. Lamb Marinade — 1 tablespoon per 1/4 cup olive oil and lemon juice. 30 minutes for chops, 2 hours for shoulder. Labneh (Middle Eastern strained yogurt) — 1 teaspoon per cup, stirred in with olive oil and a grated clove of garlic. Quick-Pickled Red Onions — Toss thinly sliced onions with 1 teaspoon sumac and 1 tablespoon red wine vinegar. Rest 30 minutes before serving. Tomato Salad — Toss 2 cups diced tomato with 1 teaspoon sumac, 2 tablespoons olive oil, and chopped parsley. Roasted Vegetables — Toss 1 tablespoon of the mixture with cauliflower or eggplant, then toss with 2 tablespoons of olive oil before roasting at 400°F.