Sumac

Sumac refers to several flowering shrubs and small trees in the family Anacardiaceae, most commonly Rhus coriaria, whose dried berry clusters are used as a spice. The term also covers related species, but poison sumac (Toxicodendron vernix) is a different plant and is not edible; it can cause severe dermatitis.

Sumac plants are shrubs or small trees that produce dense clusters of red to deep purple fruits. The fruits are drupes that dry into reddish-purple berries. The ground spice is made by grinding the dried berries, yielding a bright reddish-purple powder.

Ground sumac has a tangy, lemony flavor and is used to season and garnish foods. It is common in Middle Eastern and Mediterranean cooking, added to salads (such as fattoush), meats, stews, dips, and dressings; it is also used in spice blends like za'atar.

The most common culinary sumac is Rhus coriaria, native to the Mediterranean region and widely cultivated in the Middle East and Europe. Other sumac species exist, but Rhus coriaria remains the primary source for culinary spice.

Sumac should be stored in a cool, dark place in an airtight container; it stays best for several months to a year.