Moroccan Sumac

Sumac, used as a spice in Middle Eastern cuisine, is made from the dried and ground fruits of one of 35 flowering plants in the the genus Rhus, most usually  R. coriaria.

The word 'sumac' is derived  from the  Old French sumac (13th century), from Mediaeval Latin sumach, from Arabic summāq (سماق),  all meaning "red".