October Spice Club: Sumac (سماق)

If you’ve ever eaten at a West Asian restaurant, then you’ve probably had sumac. The name sumac comes from the Arabic word summaq (سماق). Sumac is a group of subtropical and temperate flowering plants related to cashews and mangoes. Varieties of sumac can be found on every continent except Antarctica and South America. It is essential to note that all sumac is related to cashews, and individuals allergic to cashews may also be allergic to sumac.

This month’s recipes use dried or powdered sumac. The spice comes from the fruit of the Sicilian sumac plant (Rhus coriaria), which is dried and ground. The taste of dried sumac compares to that of a fresh-squeezed lemon. It is sharp and tart with hints of sweetness.

In West Asia, dried sumac is added to hummus, falafel, kebabs, and salad dressings. We recommend trying this recipe for baked falafel with creamy dipping sauce, or this easy fattoush salad. 

Sumac is a key spice in za’atar seasoning, a versatile Levantine mix of thyme, oregano,

Fattoush Salad

marjoram, toasted sesame seeds, sumac, and salt.

If you’re looking for something with meat, then try sumagiyya, a Palestinian sumac stew that is sure to keep you warm as the weather gets colder. Sumagiyya was particularly popular in medieval Europe, although European cookbooks often misspelled it as “somcchia”.

With its bright red berries, it is unsurprising that sumac has been used throughout history to make dye. In 8th century Japan, fabric dyed with sumac was one of the forbidden colors that only the emperor could wear. Similarly, a 9th-century Arabic ruler used sumac to make red ink. Soaking the fruit of the North American Staghorn sumac and adding sugar makes a pink drink similar to lemonade.

Fun Fact: Despite being reclassified into the Texicodendron genus in 1892, poison sumac remains the common name for Toxicodendron vernix. 

Check out RHPL’s recommendations inspired by Spice Club here.

Today’s blog post was written by Caroline Shaltz Toplanaj, librarian at RHPL.