A finely ground sumac offering sharp citrus-like acidity with a dry, tannic undertone rather than liquid sourness. It functions as a seasoning acid, replacing or complementing lemon juice in salads, grilled meats, and vegetable dishes. It is particularly effective in fattoush, onion salads, and spice rubs where controlled brightness is required without added moisture. Use as a finishing sprinkle to preserve its volatile aromatic compounds and avoid dulling its natural sharp edge.