If you're new to pantry staples sumac, pomegranate molasses and pomegranate vinegar can look like three versions of the same idea.
They're not.
All three bring acidity, but they do it in very different ways.
Sumac
Sumac is a ground spice made from dried sumac berries.
It has a naturally tangy, lemon-like flavour and is brilliant when you want acidity without adding liquid.
Use it on:
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Salads
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Hummus
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Eggs
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Grilled meats
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Roasted vegetables
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Labneh
Think of sumac as your finishing spice.
Pomegranate Molasses
Pomegranate molasses is thick, concentrated and intensely fruity.
It's sweet, sour and rich.
Use it for:
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Marinades
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Salad dressings
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Glazes
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Roasted vegetables
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Yoghurt
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Cheese
Think of it as a sauce, glaze or concentrated dressing ingredient.
Pomegranate Vinegar
Pomegranate vinegar is thinner and sharper.
It brings acidity in the same way wine vinegar or apple cider vinegar does, but with the distinctive flavour of pomegranate.
Use it for:
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Vinaigrettes
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Pickling
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Marinades
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Slaws
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Lentil salads
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Grain salads
So which one should you reach for?
If you want dry, tangy brightness → sumac.
If you want sweet, fruity depth → pomegranate molasses.
If you want sharp acidity → pomegranate vinegar.
And if you're making a salad dressing, there's no reason you can't use more than one.
That's the fun of building a pantry around ingredients that can do more than one job.
