Sumac is a vibrant and tangy spice used across the globe, primarily in Middle Eastern and Mediterranean cuisines. Its distinctive flavor profile, somewhere between lemon and vinegar, adds a unique zest to dishes, making it a culinary staple. But what exactly is sumac also known as? Its alias isn’t a straightforward one-word answer, but rather a constellation of related terms, botanical classifications, and regional names that illuminate its multifaceted identity.
Understanding the Botanical Identity of Sumac
To truly grasp what sumac is also known as, it’s essential to delve into its botanical background. Sumac belongs to the genus Rhus, a diverse group of flowering plants in the family Anacardiaceae, which also includes cashews, mangos, and pistachios. The term “sumac” itself generally refers to the dried, ground berries of several species within this genus.
*Rhus coriaria:* The Culinary Champion
The most common species of sumac used in cooking is Rhus coriaria. This is the sumac you’ll most likely find in spice shops and used in traditional recipes. Therefore, when someone refers to “sumac” in a culinary context, they are very likely referring to Rhus coriaria.
Rhus coriaria is a shrub or small tree native to the Mediterranean region, including parts of Southern Europe, North Africa, and the Middle East. It is cultivated for its fruit, which is harvested, dried, and ground into the deep red powder we know as sumac.
Other Notable *Rhus* Species
While Rhus coriaria is the culinary star, other Rhus species also bear the name “sumac.” These include:
- Staghorn Sumac (Rhus typhina): Native to eastern North America, staghorn sumac is known for its velvety branches resembling deer antlers. While it produces edible berries, they are often considered less flavorful than Rhus coriaria and are sometimes used to make a lemony beverage.
- Smooth Sumac (Rhus glabra): Another North American species, smooth sumac, is similar to staghorn sumac but lacks the hairy branches. Its berries can also be used to make a sumac-ade-like drink.
- Poison Sumac (Toxicodendron vernix): It’s absolutely crucial to distinguish edible sumac from poison sumac. Poison sumac is NOT a member of the Rhus genus anymore, but it was historically. Now it is in the Toxicodendron genus, highlighting its toxicity. This plant, found in wet areas of eastern North America, contains urushiol, the same irritating oil found in poison ivy and poison oak. Never consume any part of a plant unless you are 100% certain of its identification. Poison sumac has smooth-edged leaves and white or greenish berries, unlike the red, fuzzy berries of edible sumac.
Because the name “sumac” encompasses several species, it’s important to be aware of the specific type being discussed, especially when foraging or using sumac for medicinal purposes (which we’ll touch on later).
Sumac’s Many Names Across Cultures
Beyond its botanical classification, sumac boasts a diverse range of names across different cultures and languages, reflecting its widespread use and regional variations. These alternative names are, in essence, what sumac is also known as in various corners of the world.
Regional Designations
- Sumac (English): This is the most common and universally recognized name for the spice.
- Summaq (Arabic): This is the Arabic term for sumac, reflecting its significance in Middle Eastern cuisine.
- Sumak (Turkish): Similar to the Arabic term, “sumak” is the Turkish name for the spice and a vital ingredient in Turkish dishes.
- Sumagre (Spanish): The Spanish term for sumac.
- Sumach (German): The German spelling of the word.
Descriptive Terms Highlighting Key Characteristics
Sometimes, sumac is referred to by descriptive terms that highlight its key characteristics, such as its sour taste or its use as a souring agent. These terms, though not direct synonyms, offer insight into how sumac is perceived and utilized.
- Sour Spice: Due to its tangy, lemony flavor, sumac is often described simply as a “sour spice.” This highlights its primary flavor profile and distinguishes it from other spices with different tastes.
- Souring Agent: In culinary contexts, sumac is frequently used as a souring agent, replacing or complementing lemon juice or vinegar. Referring to it as a “souring agent” emphasizes its function in recipes.
- Lemon Pepper Substitute: Some cooks use sumac as a substitute for lemon pepper, especially when they want a more natural and less processed flavor.
Misnomers and Potential Confusion
It’s important to be aware of potential misnomers or terms that might be confused with sumac. For instance, some sources might incorrectly refer to certain berries as “sumac” even if they are not from the Rhus genus or are not intended for culinary use. Always verify the botanical identity and intended use before consuming any plant material. The most important misnomer is confusing edible sumac with poison sumac. They are vastly different and should never be mistaken for each other.
Culinary Uses of Sumac: Where It Shines
Understanding what sumac is also known as often goes hand-in-hand with recognizing its versatility in the kitchen. Sumac’s tangy and slightly fruity flavor profile makes it a valuable addition to a wide array of dishes.
Middle Eastern and Mediterranean Cuisine
Sumac is a cornerstone of Middle Eastern and Mediterranean cuisine, adding a vibrant zest to many traditional dishes.
- Za’atar: Sumac is a key ingredient in za’atar, a popular Middle Eastern spice blend that also includes thyme, sesame seeds, and salt. Za’atar is used to season bread, meats, vegetables, and dips.
- Fattoush: This Lebanese bread salad features toasted pita bread, fresh vegetables, and a tangy sumac dressing. Sumac adds a distinctive sour note that balances the richness of the olive oil and other ingredients.
- Kebabs: Sumac is often sprinkled on kebabs, adding a bright, citrusy flavor that complements the grilled meat.
- Hummus: A sprinkle of sumac can elevate hummus, adding a touch of acidity and visual appeal.
- Rice Dishes: Sumac can be incorporated into rice dishes, adding a subtle tang that enhances the overall flavor.
Beyond the Middle East
While sumac is deeply rooted in Middle Eastern cuisine, its versatility extends to other culinary traditions.
- Spice Rubs: Sumac can be used in spice rubs for chicken, fish, or vegetables, adding a tangy and flavorful crust.
- Salad Dressings: Sumac’s sourness makes it a great addition to salad dressings, providing a refreshing and zesty flavor.
- Marinades: Sumac can be incorporated into marinades for meat or poultry, helping to tenderize the protein and add a unique flavor.
- Dips and Sauces: Sumac can be added to dips and sauces, such as yogurt-based dips or tomato-based sauces, for a tangy and flavorful twist.
Potential Health Benefits: Beyond the Flavor
In addition to its culinary uses, sumac has been associated with several potential health benefits, though more research is needed to confirm these claims.
Antioxidant Properties
Sumac is rich in antioxidants, which help protect the body against damage from free radicals. These antioxidants may contribute to overall health and well-being.
Anti-inflammatory Effects
Some studies suggest that sumac may have anti-inflammatory properties, which could be beneficial for managing inflammatory conditions.
Blood Sugar Regulation
Preliminary research indicates that sumac may help regulate blood sugar levels, potentially making it a beneficial spice for people with diabetes.
Antimicrobial Activity
Sumac has been shown to have antimicrobial activity against certain bacteria and fungi, suggesting it may have potential for use in food preservation or as a natural remedy for infections.
Disclaimer: The information provided here is for informational purposes only and should not be considered medical advice. Consult with a healthcare professional before using sumac for medicinal purposes.
Finding and Storing Sumac
When purchasing sumac, look for a deep red color and a slightly tangy aroma. Avoid sumac that is dull in color or has a musty smell, as this may indicate that it is old or has been improperly stored.
Store sumac in an airtight container in a cool, dark, and dry place. Properly stored sumac can last for several months.
Conclusion: Sumac – More Than Just a Spice
What is sumac also known as? It’s a question that leads us down a fascinating path, exploring its botanical identity, cultural significance, and culinary versatility. It’s more than just a spice; it’s a key ingredient in vibrant dishes, a potential source of health benefits, and a testament to the rich diversity of flavors found in the natural world. From Rhus coriaria to summaq to simply “sour spice,” the many names of sumac reflect its enduring appeal and its important place in global cuisine. Remember to always be mindful of the specific species, particularly when foraging, and enjoy the unique taste that sumac brings to your table.
What exactly is sumac spice, and what part of the plant does it come from?
Sumac spice is a vibrant, tangy spice derived from the dried and ground berries of the sumac plant (Rhus coriaria). This plant, a member of the cashew family, is native to the Middle East, parts of Africa, and the Mediterranean region. The berries grow in dense clusters, turning a deep red color when ripe and are harvested before being dried and ground into the flavorful spice we know as sumac.
The unique flavor profile of sumac comes from malic acid, citric acid, and tartaric acid found within the berries. These acids contribute to its lemony, slightly sour, and fruity taste, making it a versatile ingredient in various cuisines. It’s important to distinguish culinary sumac from poisonous varieties, such as poison sumac, which have white berries and should be avoided.
Are there any common names or alternative spellings for sumac spice?
While “sumac” is the most widely recognized name, it is sometimes referred to by regional variations or slight spelling differences. In some Middle Eastern countries, you might encounter it as “sumaq,” which is simply a phonetic variation reflecting pronunciation. Occasionally, you might find it labeled as “Sicilian sumac” or “staghorn sumac,” depending on the specific species and origin, though these are less common.
It’s important to note that these variations typically refer to the same basic ingredient – the ground berries of the Rhus coriaria plant or closely related species used for culinary purposes. However, reading the label carefully and checking the origin is always recommended to ensure you’re getting the desired spice.
Is sumac spice related to poison ivy or poison sumac?
While culinary sumac is related to poison ivy and poison sumac (both members of the Anacardiaceae family), it is a completely different plant with distinct characteristics and uses. Culinary sumac (Rhus coriaria) has red berries and poses no threat to human health when consumed. Poison ivy and poison sumac, on the other hand, contain urushiol, an oily resin that causes allergic reactions upon skin contact.
The key difference lies in the type of berries produced by each plant. Poison sumac has white or greenish-white berries, while culinary sumac boasts vibrant red berries. This visual distinction is crucial to avoid any confusion and ensure you’re using the correct type for culinary purposes. If you are unsure, avoid foraging for sumac and purchase it from a reputable source.
What does sumac taste like, and what dishes is it typically used in?
Sumac boasts a unique and vibrant flavor profile that is both tangy and slightly fruity. Its dominant note is a lemony sourness, similar to vinegar or lemon juice, but with a more complex, earthier undertone. Some also describe a subtle hint of saltiness that enhances its overall taste. This characteristic tartness makes it a wonderful alternative to lemon in many dishes.
In Middle Eastern and Mediterranean cuisines, sumac is a staple ingredient. It’s frequently used as a rub for grilled meats like chicken, lamb, and fish, lending a bright, zesty flavor. It’s also a key component of za’atar spice blend, adding its signature tang. Sprinkling it over salads, hummus, and yogurt dishes is a common way to add a pop of flavor and color. Additionally, it can be used in marinades, dips, and even desserts to create a refreshing twist.
What are some potential health benefits associated with sumac spice?
Sumac is a rich source of antioxidants, compounds that help protect the body against damage from free radicals. Studies have shown that sumac contains high levels of flavonoids and other antioxidants that may contribute to overall health and well-being. These antioxidants can help reduce inflammation, protect against chronic diseases, and boost the immune system.
Additionally, some research suggests that sumac may have antimicrobial properties and could potentially help regulate blood sugar levels. However, it’s important to note that more research is needed to fully understand the extent of these potential health benefits. Sumac should be considered a complement to a healthy diet and lifestyle, not a replacement for medical treatment.
How should sumac spice be stored to maintain its flavor and potency?
To preserve the flavor and potency of sumac, proper storage is crucial. The spice is sensitive to light, heat, and moisture, all of which can degrade its quality over time. Therefore, it’s best to store sumac in an airtight container in a cool, dark, and dry place, away from direct sunlight and heat sources like the stove or oven.
A pantry or spice cabinet away from the kitchen’s humid areas is an ideal location. With proper storage, sumac can maintain its flavor and color for up to a year or even longer. Check the aroma periodically; if the spice loses its vibrant, tangy scent, it may be time to replace it.
Where can I purchase sumac spice, and what should I look for when buying it?
Sumac spice is becoming increasingly available and can be found in various locations. You can often find it at Middle Eastern grocery stores, specialty spice shops, and well-stocked supermarkets with international food sections. Online retailers specializing in spices are also a convenient option.
When purchasing sumac, look for a vibrant, deep red color, which indicates freshness and quality. Avoid sumac that appears dull or faded, as it may be old or improperly stored. Check the label for the origin and any additives, opting for pure, ground sumac without unnecessary fillers or preservatives. Ideally, the sumac should have a pungent, lemony aroma that signals its characteristic tangy flavor.