Sumacs

Sumac refers to a group of shrubs and small trees in the family Anacardiaceae, most commonly assigned to the genus Rhus. The term encompasses several species, including Rhus typhina (staghorn sumac) and Rhus glabra (smooth sumac). Some species formerly placed in Rhus have been reclassified into Toxicodendron. The plants are known for their colorful fruit clusters and tart-tasting drupes, which are used widely as a spice and flavoring.

Description and characteristics: Sumac plants are deciduous and may take the form of shrubs or small trees. They typically have pinnate leaves with multiple serrated leaflets. In late summer and autumn, they produce dense panicles of bright red or reddish-purple drupes. The fruit is high in tannins and acids, giving a distinctly sour, lemony flavor when processed.

Habitat and distribution: Sumacs are native to temperate regions of Asia, Europe, and North America and have been widely cultivated and naturalized elsewhere. They commonly grow in open or disturbed sites, road banks, and woodland edges, and they tolerate drought and poor soils with full sun.

Uses: Culinary use is the most well-known application. Dried and ground, sumac produces a reddish powder used as a spice in Middle Eastern and Mediterranean cuisines to add sourness to meats, salads, and yogurt-based dishes. It is also used to make beverages such as sumac tea or sumac-ade. Additional uses include natural dye production and, in some cultures, traditional medicines. Safety note: sumac should not be confused with poison sumac (Toxicodendron vernix), a plant that can cause severe dermatitis.