Sumac

Sumac is a common name for plants in the genus Rhus and related genera in the cashew and mango family, Anacardiaceae.

Sumac is a common name for plants in the genus Rhus and related genera in the cashew and mango family, Anacardiaceae. In culinary use, it usually refers to the dried, ground red berries of Rhus coriaria, a tangy spice used in Middle Eastern and Mediterranean cooking. Some related plants are poisonous and should not be confused with edible sumac.

Botany and identification

Sumac refers to several species of shrubs or small trees in the genus Rhus and related genera. They often have pinnate leaves and clusters of berries, but identification should be cautious because edible and poisonous types can resemble one another. A common identification clue is that edible sumac has dense red berry clusters, while poisonous look-alikes are associated with white berries.

Culinary use

Culinary sumac is made by drying and grinding the berries into a reddish-purple powder. It is valued for a sour, fruity flavour that adds acidity without liquid. This spice is used to season meats, salads, vegetables, dressings, marinades, and spice blends, particularly in Middle Eastern and Mediterranean cuisine.

Poisonous species

Some plants commonly called sumac, especially poison sumac, are toxic and can cause allergic skin reactions. The presence of white berries is a warning sign in many sources, but safe identification should rely on expert verification rather than a single feature. Not all sumac is poisonous; culinary sumac is edible.

Cooking and recipes

Sumac is used in spice blends, marinades, salad dressings, roasted vegetables, grilled meats, and dips. It is especially associated with Middle Eastern and Mediterranean cuisine, appearing in dishes such as fattoush-style salads, spiced meats, and yogurt dips.