I made some Mesopotamian bread from a recipe I found online and it tastes a bit bland. I put in a bit of sumac when I was making it (evidently not enough) and I was wondering, would they have used sumac? What other spices would they have used?
From what we know (from texts and palaeobotanic studies), there were many spices that are also used in modern Middle Eastern cuisine, such as onion, garlic, coriander, cumin, fennel, cress, dill, mint, thyme, cardamom...
In addition, we have words for spices attested in the texts where we are not entirely sure what plant/spice they refer to.
I'm not a 100% sure that the word for sumac has been correctly identified, but it is a fair assumption that it would have been used in cooking.