Sumac

Sumac is a common name for plants in the genus Rhus and related genera in the cashew and mango family, Anacardiaceae.

Sumac is a group of shrubs and small trees in the cashew family, best known for the dried, ground red berries used as a tangy spice. It is native to the Mediterranean and also grows in North America, but careful identification matters because some species are toxic.

What is Sumac?

Sumac refers to plants in the genus Rhus and related genera within the Anacardiaceae family. They are flowering shrubs, small trees, or woody vines with pinnate leaves and clusters of berries. The most common culinary species is Rhus coriaria, prized for its sour, lemon-like flavour. Many species grow wild in Canada, but not all are safe to eat.

Culinary Use and Flavour

Culinary sumac is made by drying and grinding red berry clusters into a reddish-purple powder. It adds tangy acidity without liquid and is widely used in Middle Eastern and Mediterranean cooking. Typical uses include seasoning meats, salads, vegetables, dressings, marinades, and spice blends like za'atar. The flavour brightens dishes similar to lemon juice or vinegar.

Identifying Edible vs. Poisonous Sumac

Edible sumac typically has dense clusters of red berries, while poisonous look-alikes—especially poison sumac—often have white or pale berries. However, relying on berry colour alone is not foolproof. Always confirm identification through multiple features or expert guidance. Poison sumac can cause severe skin irritation and is a different species from culinary sumac.