Also spelled as Sumach, Sumaq.
Ground sumac is the dried powdered fruits of the Elm-leaved sumac (Rhus coriaria), a small tree or shrub,, The tree belongs to the Mango and Cashew Family, Anacardiaceae and is a native to southern Europe.
The elm-leaved sumac is also know as Sicilian Sumac or Tanner’s Sumac.
According to my friend Hilda, Staghorn Sumac (Rhus typhina), grown as an ornamental in North America, can also be ground and used to flavour food. Read more about it here.
Culinary Use of Ground Sumac
Ground sumac is used as a spice in Middle Eastern, Middeterranean and South Asian Cuisine. It has a sour taste and can be used instead of lemon, vinegar or tamarind.
It’s sprinkled on food before serving. Also used in marinades, dry rubs, as an ingredient in Za’tar spice mix. It’s used to add sour taste in foods (stews, casseroles, vegetables).
How to Store Sumac
Store in a cool dry, dark, cupboard.
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We have our own varieties of sumac here in North America, staghorn for one, which can be used instead of imported, and taste the same. Just make sure not to use any of the white ones. You might be interested to see one of my posts on it at: https://alongthegrapevine.wordpress.com/2014/10/02/staghorn-sumac-is-it-really-edible/
Thank you. I will update the information I have just now. Let me read your post. Have a pleasant day!!!!
Liz
Yeah, I was wondering about that myself, remembering the stories about poison sumac. I like your article on it, great job. A tidbit from school back easy, was “some” of the Native Americans used to add a little sumac to their pipes for smoking.