 Species including the fragrant sumac ("R. aromatica"), the littleleaf sumac ("R. microphylla"), the skunkbush sumac ("R. trilobata"), the smooth sumac, and the staghorn sumac are grown for ornament, either as the wild types or as cultivars.The dried fruits of some species are ground to produce a tangy, crimson spice popular in many countries (see za'atar).Fruits are also used to make a traditional "pink lemonade" beverage by steeping them in water before straining to remove hairs which may irritate the mouth or throat, sometimes adding sweeteners such as honey or sugar.