Sumac
Rhus coriariaThe Romans soured their food with sumac before lemons became common in Europe.
What is Sumac?
Sumac (Rhus coriaria) is a plant of the Anacardiaceae family. Traditions that use it: Anatolia and the Mediterranean. Part used: fruit.
What is Sumac used for?
Traditional use: The red berries are ground into a sour spice for kebabs, salads and stuffed meatballs. Scientific evidence: limited. The fruit is rich in tannins and organic acids.
Is Sumac safe?
Safety label: generally safe. Safe as a spice. People allergic to cashew or pistachio may react.
Traditional use
The red berries are ground into a sour spice for kebabs, salads and stuffed meatballs. In folk use the fruit is boiled for diarrhoea and mouth sores.
A core ingredient of za’atar; used instead of lemon for sourness.
In nature
Mix-up risk
Some ornamental Rhus and Toxicodendron species irritate the skin. Spice sumac has red, hairy berries.
Preparation
Berries are dried and ground; also made into sherbet.
What science says
The fruit is rich in tannins and organic acids. Small clinical studies report slight drops in blood sugar and cholesterol; evidence is limited.
Safety
Safe as a spice. People allergic to cashew or pistachio may react.
Similar plants
Sources
- ResearchSumac (Rhus coriaria L.) and Human Metabolic Health: A Systematic Review and Meta-Analysis
- ResearchPharmacological and Antioxidant Activities of Rhus coriaria L. (Sumac)
- BookBaytop T. Türkiye’de Bitkiler ile Tedavi: Geçmişte ve Bugün. 2. baskı. İstanbul: Nobel Tıp Kitabevleri; 1999.
- Botanical recordKew Plants of the World Online: Rhus coriaria
- Titles of research sources are summarised in Turkish on the Turkish page; links open the original English publications.
Written by Edanaz Tınmazlar · Last reviewed: · Türkçe