Za’atar often contains sumac, along with thyme and sesame seeds, offering a tangy and herbaceous flavour.
Cranberry powder adds a fruity tanginess that can stand in for sumac.
Tamarind paste offers a deep, tangy flavour that can substitute for sumac in many recipes.
Various types of vinegar, such as apple cider, white wine, or red wine vinegar, can add a sour tang akin to sumac.
Amchur, or dried mango powder, provides a sour and fruity flavour similar to sumac.
Pomegranate molasses has a sweet and tangy profile that can replicate sumac’s complexity.
Lemon juice provides a sharp, tangy flavour that can mimic the tartness of sumac.
Balsamic vinegar adds a sweet and tangy depth, though it’s less tart than sumac.