Sumac (Sumac)

History:
Sumac is a flowering plant scientifically known as Rhus coriaria. It grows in tropical and subtropical regions and is cultivated worldwide, including parts of the Mediterranean, Asia, and Africa.

There are over 200 species of sumac, all belonging to the Rhus genus, but Rhus coriaria, or Syrian sumac, is the variety used in cooking and traditional medicine.

The sumac plant is known for its large, clustered, and red fruits, which are about the size of a pea.

Ingredients:
Sumac contains various compounds that contribute to its medicinal properties, including tannins, flavonoids, organic acids, anthocyanins, and vitamin C. These compounds give sumac anti-inflammatory, antimicrobial, and antioxidant properties, which are beneficial for overall health.

Health Benefits of Sumac:

• Regulates blood sugar levels.
• Acts as an antioxidant.
• Improves skin health.
• Has anti-cancer properties.
• Prevents cardiovascular diseases.
• Helps control diabetes.

Storage Instructions:
Sumac powder should not be stored in very hot environments (such as storage rooms) or exposed to direct sunlight. If stored properly, it can be used for 12 to 18 months without issues.

It is better to store spices away from moisture, as exposure to moisture reduces their aroma and flavor. Since most spices have a soil origin and may be contaminated with soil microbes, it is recommended to use sterilized versions in hygienic packaging.

Usage and Dosage:

• Consuming more than 5 grams of sumac as a condiment can be toxic.
• Fresh sumac fruits should not be consumed due to the risk of poisoning; only the dried form should be used.
• Since sumac has a cold nature, it is not suitable for individuals with a cold temperament and should be consumed with warm herbs.