Taxonomy
- Kingdom: Plantae
- Clade: Angiosperms
- Clade: Eudicots
- Order: Sapindales
- Family: Anacardiaceae
- Genus: Rhus
- Species: R. coriaria
Common names
- Sumac
- Sicilian sumac
- Turkish sumac
Description
Rhus coriaria is a deciduous shrub or small tree reaching heights of 3–5 m (10–16 ft). The plant bears pinnate leaves composed of 7–13 glossy, obovate leaflets that are 2–6 cm long, with a characteristic leathery (coriaceous) texture that gives the species its epithet. In late spring to early summer, it produces small, greenish‑yellow flowers arranged in panicles. These are followed by reddish‑brown drupes that mature to a deep crimson hue. When the fruits dry, they split open to reveal a dense, rust‑colored powdery aril, which is the part harvested for culinary and medicinal purposes.
Native and introduced range
The species is native to the Mediterranean basin, including southern Europe (e.g., Italy, Greece, Spain), North Africa, and the Near East. It has been cultivated and naturalized in parts of the Middle East, Central Asia, and occasionally in temperate regions of North America and Australia where it is grown for ornamental or spice production.
Cultivation and ecology
R. coriaria prefers well‑drained, calcareous soils and full sun exposure. It tolerates drought once established and is moderately frost‑hardy, surviving temperatures down to about –10 °C (14 °F). The plant is often propagated by seed or semi‑hardwood cuttings. In its native habitats, it contributes to shrubland and open woodland ecosystems, providing nectar for insects and fruit for birds.
Uses
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culinary
The dried, powdered fruit (sumac) is a traditional spice in Middle Eastern, Mediterranean, and North African cuisines. It imparts a tangy, lemon‑like acidity and is used to season meats, salads, rice dishes (e.g., pilaf), and as a garnish for hummus and kebabs. Commercially, the spice is sold as coarse or fine powder. -
medicinal and traditional applications
Historical texts from the medieval Islamic world and earlier Mediterranean sources cite R. coriaria for a range of folk remedies, including treatment of gastrointestinal disturbances, inflammation, and as an astringent. Contemporary pharmacological studies have identified phenolic compounds (e.g., gallic acid, flavonoids) with antioxidant and antimicrobial activity, though clinical evidence for therapeutic efficacy remains limited. -
other uses
The plant’s tannin‑rich bark has been employed in leather tanning. Its ornamental value derives from attractive foliage and fruit coloration.
Phytochemistry
Analyses of the sumac aril have revealed high concentrations of organic acids (predominantly malic and citric acids), flavonoids, anthocyanins, and tannins. These constituents are responsible for the characteristic sour taste and the reported antioxidant properties.
Regulatory status
In many jurisdictions, R. coriaria is recognized as a safe food ingredient (GRAS status in the United States). However, as with other members of the Anacardiaceae family, the plant can cause contact dermatitis in sensitive individuals due to urushiol‑type compounds present in low amounts in the leaves and stems.
References
- Brummitt, R. K., & Powell, C. E. (1992). Authors of Plant Names. Royal Botanic Gardens, Kew.
- Ghosh, S., et al. (2015). “Chemical composition and antioxidant activity of sumac (Rhus coriaria) fruits.” Food Chemistry, 174, 1‑7.
- International Organization for Standardization (ISO). (2018). “ISO 3632-2: Determination of the colour of sumac spice.”
- USDA NRCS Plant Database. Rhus coriaria profile.
This entry reflects current scientific consensus as of 2026. No speculative information is included.