Sumac

Sumac is a flowering plant of genus Rhus, whose berries are commonly used as spice in various cuisines. The fruit consists of dark purple berries, which are picked before they reach the ripening stage and bears a characteristic astringent taste. The berries are dried and crushed for culinary uses. Sometimes they are used in fresh form to make a juice that is used in various dishes.  In grounded form it is often used for marinating different kinds of meat. It is also used as an ingredient for salads, especially potato and bean salads. In crushed and dried form it is called somagh.



Sumac is found in more than 250 species across the world. Here are a few names-

  • Rhus chinensis – A Chinese variety of the shrub
  • Rhus punjabensis – A species found in Punjab in India
  • Rhus angustifolia: It is a bushy variety from South Africa.
  • Rhus coriaria or Tanner's Sumach: It is native to Europe

 


Culinary Uses of the Sumac

  • Ground sumac is used for marinating meats. It is often mixed with olive oil and rubbed into the meat, which is then set aside for a couple of hours for marinating.
  • Sumac is added to salads in grounded form. Examples are mixed bean salad, potato and beet salad.
  • Sumac is used in cracked, whole or sometimes ground form to make a sour juice that is added to marinades, sauces and salad dressings. It can also be added to many other dishes at the end of the preparation, for flavor. It is also used for preparation of a North American drink called Sumac-ade. This kind of juice is prepared by soaking the berries in water for 15-20 minutes and then squeezing them to remove as much juice as possible. The berries are strained and the liquid thus obtained is used.
  • Sumac is also used for vegetable tanning. This is done by use of tannin, which is obtained from the leaves of certain varieties of sumac.

 

 


Popular Sumac Recipes
There are numerous sumac recipes in various world cuisines. Here are some of the popular sumac recipes.

  • Chicken Sumac: Ground sumac is used for preparing the marinade for the chicken. It is mixed with olive oil to form a paste and is rubbed on the chicken, which is then left in the refrigerator for 8 to 10 hours.
  • Sumac Skirt Steak: In this dish, sumac, along with salt and pepper, is sprinkled on the steak before broiling.
  • Summag Salad: This is an Iraqi salad that is made with cucumbers, tomatoes, onions, olive oil, sumac and salt.
  • Fried Sumac Egg: This consists of egg that is fried in oil and seasonings of salt pepper and sumac are sprinkled on it.

 

 


Cuisines Using Sumac

  • Middle Eastern cuisine has numerous sumac recipes, and the spice is used mostly for marinating different types of meats and as an ingredient in salads.
  • American cuisine also contains various sumac recipes. In North America, a drink called ‘sumac-ade’ is made of sweetened sumac flavored water, prepared by soaking the berries in water and draining the flavored liquid after some time. It is also used as an ingredient in smoking mixtures for American natives.
  • Arab cuisine uses it as a garnish on dishes in mezze, for example hummus.
  • Iranian cuisine contains various sumac recipes of kebabs and rice.

 

 


Nutritive Value of Sumac
It is considered significant on the nutritive front, and has been used as a medicinal herb since medieval times, particularly in Islamic countries. It has been proved through research that it contains antimicrobial and hypoglycemic properties. It is hence used for prevention and treatment of conditions like diabetes, obesity, hyperglycemia, etc. It is also known to be a rich source of antioxidants.

 


Non- Food Uses
The tannin extracted from some varieties of sumac is also used for leather tanning. The leather tanned using it is light weight and flexible. An example is morocco leather.
In Islamic countries, it has traditionally been used in preparation of various medicines, particularly due to its antimicrobial, hypoglycemic and antioxidant uses.

 


Trivia
Some species of sumac are known to be toxic due to presence of an allergen called urushiol. Consumption of these variants may cause allergic reaction. The white colored drupes are often the identification for the poisonous variety. Some examples of poisonous varieties of the shrub are Poison Ivy and poison oak.
Goats eat the bark of sumac, and hence are considered an efficient way of removal of the sometimes undesired and quickly growing shrubs.