Sumac: The multifaceted spice revitalizing culinary traditions

Sumac, often recognised in gardens as a decorative plant, hides much more than mere visual appeal. This distinctive plant, with its characteristic red fruits and feathery leaves, is not a recent discovery – its properties were appreciated hundreds of years ago in North America. Today, sumac is gaining popularity in both culinary and natural medicine circles, particularly in Middle Eastern countries. What makes it so special, and why should it be included in one's daily diet?

Sumac belongs to the cashew family and originates from North America. It owes its popularity to its striking appearance and its resilience in harsh conditions such as drought or low temperatures. In the 17th century, the plant went to Europe, where it was enthusiastically planted in gardens and parks. Its ornamental leaves change to vivid shades of yellow, orange, and red in autumn, making it one of the most vibrant ornamental plants of the season.

However, sumac is more than just a visual delight – its fruits boast remarkable health and culinary benefits. For centuries, Native Americans used them to concoct tart-flavoured refreshing and medicinal drinks. Today, dried sumac fruits are ground into a spice that is captivating the kitchens of the Middle East, Sicily, and increasingly, Europe as well.

Sumac fruits are a veritable treasure trove of nutrients. They are a source of vitamin C and antioxidants, bolster the immune system and protect the body from the harmful effects of free radicals. As a result, sumac can slow down ageing processes and reduce the risk of heart disease and cancer.

One of the most significant benefits of sumac is its ability to regulate blood sugar levels. Studies indicate that this spice can be especially beneficial for people with diabetes, helping them to maintain stable glucose levels. Sumac also has anti-inflammatory and astringent properties, making it a natural remedy for stomach ailments. It helps combat Helicobacter pylori bacteria, which are responsible for stomach ulcers and also alleviates stomach pain, reflux, and bloating.

Thanks to its diuretic effect, sumac supports the body's detoxification process, and its tart flavour encourages frequent use in healthy cuisine.

In cooking, sumac is an incredibly versatile spice. Its tart, slightly astringent taste makes it an excellent alternative to lemon, lime, or vinegar. In the Middle East, sumac is an essential ingredient in the za'atar blend, which combines it with sesame, wild thyme, and salt. This mix is perfect for marinating meats, seasoning salads, and also for bread, which is dipped in olive oil with added za'atar.

Sumac complements fatty meats such as lamb or pork but also pairs well with poultry, fish, and seafood. It can enhance the flavour of grilled dishes like kebabs or traditional dishes such as scrambled eggs. In vegetarian cuisine, this spice is a wonderful addition to rice or lentil stuffing and a seasoning for roasted potatoes or fresh salads.

Fancy a quick dip with sumac? Mix a teaspoon of the spice with natural yoghurt, a pinch of salt, and dill. This sauce goes perfectly with raw vegetables, crisps, or grilled meats. You can also add sumac to homemade hummus to give it an original, tart flavour.

Although sumac is becoming more popular, it is still not easily available in the UK. It's best to search for it in shops specialising in Middle Eastern cuisine products or order it online. However, if you don't have this spice to hand, you can try substituting it with a mixture of lemon juice and a bit of vinegar, although the result will not be as distinctive as genuine sumac.

In conclusion, sumac is an ornamental plant and an extremely versatile spice with valuable health properties. It is worth introducing it into your kitchen to enrich the flavour of dishes and care for your health simultaneously.