Sumac: The ornamental plant boosting health and flavour

Sumac, recognized in gardens as an ornamental plant, hides more than just aesthetic qualities. This unique plant, with its characteristic red fruits and feathery leaves, is hardly new – its properties were appreciated hundreds of years ago in North America. Today, sumac is gaining popularity in both cuisine and natural medicine, particularly in Middle Eastern countries. What makes it so special, and why should it be incorporated into a daily diet?

Sumac belongs to the cashew family and originates from North America. It owes its popularity not only to its remarkable appearance but also to its resilience against harsh conditions such as drought or low temperatures. In the 17th century, the plant arrived in Europe, where it was eagerly planted in gardens and parks. Its decorative leaves change colour to vibrant shades of yellow, orange, and red, making it one of the most striking ornamental plants in the fall.

However, sumac is more than just beauty – its fruits have extraordinary health and culinary properties. For centuries, Native Canadians used them to prepare tart-flavoured drinks that were both refreshing and medicinal. Today, dried sumac fruits are ground into a spice that is winning over the kitchens of the Middle East, Sicily, and increasingly, Europe as well.

Sumac fruits are a true wealth of nutrients. They are a source of vitamin C and antioxidants, which support the immune system and protect the body from the harmful effects of free radicals. Thanks to this, sumac can slow down the aging process and reduce the risk of heart disease and cancer.

One of the most important advantages of sumac is its ability to regulate blood sugar levels. Studies show that this spice can be particularly helpful for people with diabetes, aiding in maintaining stable glucose levels. Sumac also has anti-inflammatory and astringent effects, making it a natural remedy for treating stomach ailments. It helps combat Helicobacter pylori bacteria, responsible for stomach ulcers, and also alleviates stomach pain, reflux, and bloating.

Thanks to its diuretic effect, sumac supports the cleansing of toxins from the body, and its tart flavour promotes more frequent use in healthy cuisine.

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

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

Want to prepare a quick dip with sumac? Just mix a teaspoon of the spice with natural yogurt, a pinch of salt, and dill. This sauce pairs perfectly with raw vegetables, chips, or grilled meats. You can also add sumac to homemade hummus to give it an original, tart flavour.

If you don't have this spice on hand, you can try substituting it with a mixture of lemon juice and a bit of vinegar, although the effect won't be as unique as that of real sumac.

In conclusion, sumac is not only an ornamental plant but also an extremely versatile spice with valuable health properties. It's worth introducing it into your kitchen to enrich the flavour of dishes and simultaneously promote your health.