I'll tell you a tad about an ingredient, where to find them, and why you should give them a go (any/all suggestions are, of course, welcome). Some of the ingredients you may have tried and, in that case -- I'll just want to share with you how I use it and why I like it -- but I'm also hoping to help you broaden your recipe repertoire with a few of these. So, here we go -- first up is sumac.
Here's the nitty gritty:
Opening photo via Flickr by Frank Kovalchek