Sumac recipes (2024)

FAQs

What can I do with sumac? ›

It is commonly dusted over a variety of dishes—such as meats, salads, breads, and desserts—as a colorful garnish, and to lend a touch of citrusy acidity. 3. It can be used as a substitute for lemon juice or vinegar, and has a less pungent, overpowering flavor than its acidic counterparts.

Tangy, smoky, earthy, and slightly sour, sumac is an essential spice in Middle Eastern cooking. With its deep red hue and fruity, citrusy flavor, sumac spice is the perfect way to add acidity and color to your meals!

Owing to its bountiful beneficial values, sumac has been used in traditional medicine for the management and treatment of many ailments including hemorrhoids, wound healing, diarrhea, ulcer, and eye inflammation.

Sumac has a fruity flavor almost like lemon. The sourness can balance the acidity of a dish.

Sumac supplementation has decreased systolic blood pressure by 5 mmHg (128.8 ± 21.4 at the baseline vs. 123.2 ± 17.6 after 6 weeks intervention, P = 0.001). In placebo group, a significant decrease was seen in waist circumference (107.6 ± 10.2 at the baseline vs. 106.5 ± 10.3 after 6 weeks, P = 0.01).

The most commonly eaten parts of sumac plants are the ripe red berries. These acidic and tart berries can be eaten raw or dried, though they're most popularly used in the form of a berry tea or sumac-ade. Sumac-ade is best when sweetened with maple sugar and can be served hot or cold (Moerman 1998: 471-473).

Sumac is one of the most powerful anti-inflammatory spices out there. 1 It ranks high on the ORAC chart, which means it's packed with antioxidants and has the ability to neutralize free radicals that can cause cancer, heart disease, and signs of aging.

Poison sumac can cause inflamed, itchy hives on the skin. People should never ingest it. Because it may be difficult for untrained people to differentiate between sumac and poison sumac, don't forage for your own sumac. Sumac is generally safe but may cause allergic reactions for certain people.

Highlights. The effect of sumac powder was assessed in patients with non-alcoholic fatty liver disease. Sumac powder improved significantly hepatic fibrosis and glycemic status. Supplementation with sumac was accompanied by a decrease in inflammation and oxidative stress.

Sumac isn't spicy like a chilli powder or hot paprika. It has a sour, floral tang that's a bit like lemon or limes but isn't quite as astringent.

Is zaatar like sumac? ›

Some uncommon Middle Eastern spices such as sumac, za'atar, and dukkah have become my go-to's. They're perfect on fish, salads, meats, and vegetables. Sumac is a red-purple powder that adds a lovely lemony flavor and gorgeous color. Za'atar is a lemony hyssop or thyme, sumac, and sesame seed blend.

The other 4 Ohio species all belong to the genus, Rhus, and sport red, edible drupes. As a rule of thumb, sumacs with red berries are safe while those with white berries should be avoided (2). The most common wild species at Holden is the staghorn sumac, Rhus typhina.

When dried and ground, sumac has a coarse, gritty texture. Ground sumac is great for adding acidity, brightness, and color to many dishes, including grilled meats and vegetables, grains, baked goods, and desserts. People frequently use it to enhance the flavor of spice rubs, sauces, and dressings.

Since the sap of poison sumac has the same allergenic oil, urushiol (you-ROO-she-all), as that of poison ivy, the two are frequently mentioned together as plants to avoid. Urushiol is a potent allergen and even microscopic amounts can cause skin reactions ranging from an itchy rash to severe blisters.

Sumacs are not for everyone or every garden. In spite of their many great attributes—native plants, good for bees and birds, great for erosion control, tolerant of poor soils and prolonged drought, and no real pests, their architectural look and spreading habits may be too bold for some.

Cooking with Sumac

Middle Eastern chefs use sumac as a topping for fattoush salad, and are often sprinkled on hummus to add both color and a zesty flavor. In the United States, one of the most common ways to use sumac is to make red lemonade. Some even call it the “Lemonade Tree.” Give it a try!