Sumac (Rhus coriaria) is a shrub or small tree native to southern Europe producing clusters of red, tangy fruits that are dried and commonly used as a spice—most popularly in the spice mixture called za’atar.
Sumac has been used as an edible fruit, spice, condiment, appetizer, souring agent, and medicinal plant for centuries. The berries are also used to make a tangy beverage similar to lemonade.
Sumac also has uses for tanning leather, textiles, making candles, as a wood preservative and as a red dye.
As a traditional medicine, Sumac has been used for a variety of uses, including diarrhea, dysentery, ulcer, wound healing, sore throat, poison, pain, eye diseases, ring worm and liver disease.
Through scientific investigation, Sumac has been found to have antifungal, antimicrobial, vasorelaxant, hypoglycemic, DNA protective, styptic, chondroprotective, antioxidant, vascular smooth muscle cell migration inhibition, and hepatoprotective properties.
A few human clinical studies have found benefits for blood sugar balance, antioxidant and anti-inflammatory effects, and liver health.
Sumac, as characteristic to other related plants, such as Poison Oak and Poison Ivy, also contains certain plant compounds to which some people develop severe irritation. However, due to its prior food use, confirmed benefits and unique flavor, Sumac could be poised to become a superfruit with benefits.
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**This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.
Sour Superfruit Sumac!
