Sumac is, perhaps, a lesser-known spice among Kiwis but its tang of freshly squeezed lemons with floral, smoky notes can add vibrancy to a number of dishes.
A tiny, fuzzy berry from the Rhus shrub, it is dried and ground for culinary use, its tangy flavour adding presence to meat and vegetable marinades, stews, sauce and even salads. Dust it on top of a variety of snacks or dips or even use it a bit like a salt.
When dishes require that sour hit, Western chefs generally turn to lemon or vinegar but in the Middle East, where it is widely used, they often opt for sumac which is not as bitter as lemon or as astringent as vinegar. Rather it is fruity and floral.
Deep red in colour, sumac is thought to have originated in Sicily or, perhaps, Syria but is now grown across the world being well suited to sub-tropical and temperate climates.
Ancient Europe used it in medicine, and the Greeks and Romans used it to dye clothes. In the second century, it started being sprinkled over food throughout the Middle East and Europe.
A good source of antioxidants, it has been associated with potential benefits for blood sugar control and muscle pain relief.
While Rhus species are edible, it’s important to distinguish them from poison sumac, which has white berries drooping downwards.
Sicilian Sumac (Rhus coriaria), native to the Mediterranean, is probably the most common type used for culinary purposes. However, there are various other Rhus species used for spice or other purposes, including Chinese sumac, smooth sumac, fragrant sumac, staghorn sumac and more.
Sumac is generally available in larger supermarkets and from a variety of specialist stores.
