Sumac

Asia and southern Europe

• Rhus chinensis Mill. – Chinese sumac
• Rhus coriaria – Sicilian sumac, Tanner's sumac

Australia, Pacific

• Rhus sandwicensis A.Gray – neneleau or Hawaiian sumac (Hawaii)
• Rhus taitensis Guill. (Northeast Australia, Malesia, Micronesia, French Polynesia)

North America

• Rhus aromatica – fragrant sumac
• Rhus copallinum – winged or shining sumac
• Rhus glabra – smooth sumac
• Rhus integrifolia – lemonade sumac
• Rhus kearneyi – Kearney sumac
• Rhus lanceolata – prairie sumac
• Rhus michauxii – Michaux's sumac
• Rhus microphylla – desert sumac, littleleaf sumac
• Rhus ovata – sugar sumac
• Rhus trilobata Nutt. – skunkbush sumac
• Rhus typhina – staghorn sumac
• Rhus virens Lindh. ex A.Gray– evergreen sumac
• †Rhus malloryi Wolfe & Wehr – Ypresian, Washington
• †Rhus republicensis Flynn, DeVore, & Pigg-Ypresian, Washington
• †Rhus rooseae Manchester – Middle Eocene, Oregon

The dried fruits of some species are ground to produce a tangy, crimson spice popular in many countries.[18][19] Fruits are also used to make a traditional "pink lemonade" beverage by steeping them in water, straining to remove the hairs that may irritate the mouth or throat, sometimes adding sweeteners such as honey or sugar. Most Rhus species contain only trace amounts of vitamin C and none should be considered a dietary source of this nutrient. In comparative research, the fruits of Rhus coriaria were found to contain the highest levels of ascorbic acid at approximately 39 mg/kg. (It therefore takes three pounds (1.36 kg) or more of sumac fruits to match the vitamin C content of a single average lemon, at over 50 mg.) Sumac's tart flavor comes from high amounts of malic acid.[20]

The fruits (drupes) of Rhus coriaria are ground into a reddish-purple powder used as a spice in Middle Eastern cuisine to add a tart, lemony taste to salads or meat.[18] In Arab cuisine, it is used as a garnish on meze dishes such as hummus and tashi, it is also commonly added to falafel. Syria uses the spice also, it is one of the main ingredients of Kubah Sumakieh in Aleppo of Syria, it is added to salads in the Levant, as well as being one of the main ingredients in the Palestinian dish musakhan. In Afghan, Armenian, Iraqi, Iranian and Mizrahi cuisines, sumac is added to rice or kebab. In Armenian, Azerbaijani, Central Asian, Syrian, Iraqi, Jordanian, Palestinian, Lebanese, Turkish cuisine and Kurdish, it is added to salads, kebab and lahmajoun. Rhus coriaria is used in the spice mixture za'atar.[21][22]

During medieval times, primarily from the thirteenth to fifteenth centuries, sumac appeared in cookbooks frequently used by the affluent in Western Europe. One dish in particular called sumāqiyya, a stew made from sumac, was frequently anglicized as "somacchia" by Europeans.[23]

In North America, the smooth sumac (R. glabra), three-leaf sumac (R. trilobata), and staghorn sumac (R. typhina) are sometimes used to make a beverage termed "sumac-ade", "Indian lemonade", or "rhus juice". This drink is made by soaking the drupes in cool water, rubbing them to extract the essence, straining the liquid through a cotton cloth, and sweetening it. Native Americans also use the leaves and drupes of these sumacs combined with tobacco in traditional smoking mixtures.[24][25][26]

The leaves and bark of most sumac species contain high levels of tannins and have been used in the manufacturing of leather by many cultures around the world. The Hebrew name og ha-bursaka'im means "tanner's sumac", as does the Latin name of R. coriaria. The leaves of certain sumacs yield tannin (mostly pyrogallol-type), a substance used in vegetable tanning. Notable sources include the leaves of R. coriaria, Chinese gall on R. chinensis, and wood and roots of R. pentaphylla. Leather tanned with sumac is flexible, light in weight, and light in color. One type of leather made with sumac tannins is morocco leather.[27]

The dyeing property of sumac needed to be considered when it was shipped as a fine floury substance in sacks as a light cargo accompanying heavy cargoes such as marble. Sumac was especially dangerous to marble: "When sumac dust settles on white marble, the result is not immediately apparent, but if it once becomes wet, or even damp, it becomes a powerful purple dye, which penetrates the marble to an extraordinary depth."[28]

Sumac-dye (黄櫨染, kōrozen) was used only for the outerwear of the Emperor of Japan, thus being one of the forbidden сolors.[29][30]

Sumac was used as a treatment for several different ailments in medieval medicine, primarily in Middle Eastern and South Asian countries (where sumac was more readily available than in Europe). An 11th-century shipwreck off the coast of Rhodes, excavated by archeologists in the 1970s, contained commercial quantities of sumac drupes. These could have been intended for use as medicine, as a culinary spice, or as a dye.[31] A clinical study showed that dietary sumac decreases the blood pressure in patients with hypertension and can be used as adjunctive treatment.[32]

Some beekeepers use dried sumac bobs as a source of fuel for their smokers.[33]

Sumac stems also have a soft pith in the center that is easily removed to make them useful in traditional Native American pipemaking. They were commonly used as pipe stems in the northern United States.[34]

Dried sumac wood fluoresces under long-wave ultraviolet radiation.[35]