Sumac

Description

Sumac is an intensely red, powdered fruit of the shrub from the genus Rhus, with a grainy texture and a characteristic citrusy-sour flavor with a fruity, slightly tannic note. It resembles a dark pink powder or small dried berries that, when crushed, release an aroma reminiscent of lemon zest and gooseberry. Nutritionally, sumac is low in calories and provides vitamin C as well as polyphenols and anthocyanins with antioxidant and anti-inflammatory properties that may support immunity and cardiovascular health. In the kitchen, it works well as a souring addition to meats, fish, salads (e.g., fattoush), dips like hummus, marinades, and dressings, as well as a spice for roasted vegetables and rice, where it enhances the fresh, acidic notes of dishes. To preserve its aroma, store sumac in an airtight container in a cool, dark place, preferably using it within 6–12 months; whole fruits last longer than ground powder.