"An infusion of Sumac bark or roots is antiseptic, astringent, diuretic, galactogogue, haemostatic, rubefacient and tonic. It is used in alternative medicine for the treatment of colds, diarrhea, fevers, general debility, to increase the flow of breast milk, sore mouths and throats, rectal bleeding, inflammation of the bladder and painful urination, retention of urine and dysentery and is applied externally to treat excessive vagin*l discharge, burns and skin eruptions. Powdered bark of Sumac is made into a good antiseptic salve. An infusion of the leaves is used for asthma, diarrhea and stomatosis. A poultice of the leaves used to treat skin rashes. Sumac leaves are also chewed for sore gums and rubbed on sore lips.
An infusion of Sumac berries is diuretic, emetic, emmenagogue, purgative and refrigerant. It is used in the treatment of late-onset diabetes, constipated bowel complaints, febrile diseases, dysmenorrhoea (painful or difficult menstruation). The berries have been chewed as a remedy for bed-wetting. An infusion of Sumac blossoms used as an eye wash for sore eyes. The milky latex from the plant is used as a salve on sores.
When broken or cut, Sumac plant produces a milky substance which forms a solid gum-like body or gall, containing large quantities of tannic and gallic acid. These galls are used in tanning leather. A medicinal wine can also be prepared from them. An oil extracted from the seeds is used in making candles. Brown, red, and black dye are obtained from the berries, said to be excellent for wool." (See more at https://altnature.com/gallery/sumach.htm )
Sumac Snacks
Kim first tasted dried sumac in a spice blend commonly used in Arabic cooking: "Zatar" (roasted ground wheat, ground thyme, ground sumac, sesame seeds, and salt.) (Try some from amazon.com here. A typical traditional breakfast she had Amman, Jordan in the late 1980's was just sopping up some olive oil with a piece of pita bread and dipping in Zatar seasoning. )
Simple Sumac Pita Chips
“And a simple recipe for Sumac Pita Chips - preheat oven to 350°. Cut pita rounds open (scissors work well for this), spray or brush with olive oil, then sprinkle with salt, sumac, and any other spices you like (I usually just use a bit of pepper). Cut into triangles, put on a cookie sheet, and bake at 350 for 8 minutes, or until golden brown. Could be used as a dipper for hummus or eat as-is.” (Linda Whit)
