Sumac - A wonderful spice from the "Rhus" genus in the Anacardiadeae family. There are over 250 species in the Rhus genus. The fruits form dense clusters of reddish drupes called sumac bobs. The dried drupes of some species are ground to produce a tangy, crimson spice.
The most common species used for cooking is from Meditteranea, known as "Rhus coriaria". It is the prime ingredient in Za'atar, and provides a great flavor on it's own when used on fish, chicken, or as a spectacularly visual topping with citrus-like overtones.
In North America, the Staghorn Sumac (Rhus typhinia) grows wild in soils that other plants find unfavorable. The drupes of the Staghorn sumac are washed and soaked in cold water, then strained to produce a lemonade-like drink. This was common in colonial times, and gave rise to the term "Pink Lemonade".