Sumac, also known as Rhus coriaria, is a compact shrub notable for its striking appearance and diverse uses. It belongs to the Anacardiaceae family and typically grows from one to three meters tall, forming a dense, bushy presence in the landscape and gardens where it is cultivated.
Historical research in the Miguel de Cervantes Virtual Library notes that this species reached the Iberian Peninsula through Arab traders in the 10th century. Guadalajara and Cuenca emerged as provinces with particularly strong use of sumac in daily life and culinary traditions, reflecting its early integration into local practices.
The defining characteristic of Rhus coriaria lies in its tannin-rich composition, with tannins reaching up to about 35 percent. This made the plant highly valued for leather processing, which is why it was often grown near tanneries where hides were treated and prepared. In addition to its tanning heritage, the root bark provides a source of natural dye, and the fruit delivers a reddish hue that inspired the plant’s name. The genus name Rhus derives from the Greek term for red, while Coriaria traces back to Latin roots associated with skin—a nod to the historical use in leather finishing.
Visually, the plant presents flowers arranged in fluffy cone-like clusters, reminiscent of corn on the cob, and the fruits are cloaked in a velvet-like texture that adds to its distinctive look.
Zumak as a condiment
Beyond its industrial applications, sumac has a long history in medical and culinary contexts. The berries have been used to address digestive disturbances such as diarrhea and other fluxes, and the tannins contribute astringent properties that aid in folk remedies and antifungal actions. It should be noted that green sumac berries can be poisonous if consumed raw. Nevertheless, historical records show that Turks used the spice to season meat, drawing a flavor profile that is often described as bright, tangy, and reminiscent of vinegar or lemon, which led to its popularity across Eastern cuisines.
In culinary traditions, sumac is celebrated for its lemon-like tang, which enhances salads, meats, and sauces without adding salt. The spice carries a clean, citrusy aroma that brightens dishes and provides a subtle, warm acidity that pairs well with yogurt, olive oil, and herbs.
SUMAK FACTORY | It is lemon flavored and used in Turkish and Lebanese cuisine. SHUTTERSTOCK
how to care for sumac
The reddish foliage and overall silhouette of this shrub make it a compelling ornamental plant for sunny spaces. It thrives best in a bright, open area where it can receive full sun for most of the day. Whether planted directly in the ground or grown in a pot, sumac prefers well-drained soil and moderate watering. It is relatively drought-tolerant once established, but regular watering during the first growing season helps ensure strong root development and a robust, healthy habit. Pruning is light and mainly focused on maintaining an open structure that promotes air circulation and prevents excessive woody growth.
For those seeking a focal plant in outdoor spaces, sumac can provide year-round interest with its vibrant red new growth in spring and the muted, textured tones of the mature foliage later in the season. It adapts well to various garden styles, from formal borders to informal, naturalistic beds.
Other plants to have at home
In the decoration section, discussions about home greenery frequently feature plants that elevate living spaces with color, texture, and fragrance. Species such as matalauva and jasmine are highlighted for their aesthetic appeal and the restful atmosphere they help create, contributing to a more inviting home environment.
Readers may also encounter conversations about rare or spectacular blooms, including plants that flower only once in a lifetime or high-value varieties like wasabi, which captivates both gardeners and culinary enthusiasts with its distinctive qualities and uses.