Sumac refers to any of the approximately 35 species of flowering shrubs or small trees belonging to the genus Rhus, part of the cashew family, Anacardiaceae. These resilient plants are naturally distributed across temperate and subtropical regions on nearly every continent except Antarctica and South America. Sumac has been used for centuries, ranging from ornamental landscaping to tanning leather. Today, the plant is primarily known for its use as a culinary spice and in traditional medicine.
The Culinary Spice
The vibrant, reddish-purple spice known as sumac is derived from the dried and ground berries, or drupes, of specific species, such as Rhus coriaria. The berries are harvested, dried, and pulverized into a coarse powder, creating a seasoning that adds color and flavor to dishes. This spice is a staple in Middle Eastern and Mediterranean cooking, used to impart a bright, tangy taste.
The flavor profile of sumac is often described as lemony, but it is less aggressively acidic than fresh citrus juice, offering a fruitier and slightly astringent note. This taste comes from malic acid, a naturally occurring compound abundant in the dried drupes. Sumac is a foundational ingredient in the spice blend Za’atar and is frequently sprinkled over hummus, grilled meats, and salads like fattoush, providing acidity without introducing excess liquid.
Distinguishing Edible Sumac from Toxic Varieties
Edible sumac species must be differentiated from the highly toxic plant commonly known as Poison Sumac, Toxicodendron vernix. While both belong to the same plant family, true sumacs lack the toxic oil urushiol found in poison varieties. Edible species, including Staghorn Sumac (Rhus typhina) and Smooth Sumac (Rhus glabra), are easily identified by their upright, dense clusters of bright red, fuzzy berries. These varieties thrive in dry, upland habitats like roadsides and open fields.
In contrast, Toxicodendron vernix is distinguished by its white or greenish-white berries, which grow in loose, drooping clusters. Poison Sumac prefers very wet environments, such as swamps and peat bogs. Edible sumac leaves have finely toothed edges, while the leaflets of Poison Sumac have smooth, untoothed margins. Foraging requires careful observation of these features to ensure only the safe, red-berried varieties are harvested.
Traditional and Health Applications
Historically, sumac has been used beyond the kitchen, especially in traditional medicine practices across the Middle East and among some indigenous North American cultures. Ancient healers, including Hippocrates, recorded its use for treating various ailments, such as digestive issues, fever, and skin conditions. The plant was also valued for its high tannin content, making it useful for tanning leather.
Modern research has focused on the plant’s high concentration of bioactive compounds, including polyphenols, tannins, and flavonoids. These components contribute to sumac’s potent antioxidant activity, which helps neutralize free radicals. Preliminary studies suggest these properties may translate into anti-inflammatory effects and benefits for managing blood sugar levels.