Sumac (Rhus coriaria): The magical spice

Sumac, an Eastern Mediterranean spice, was used in western Europe in Medieval times before seemingly falling out of favour. Nevertheless, in the contemporary era, well-known chefs such as Yotam Ottolenghi, in the UK, and Martha Stewart in the United States, have started to repopularize this tasty/flavourful, and neutraceutically-beneficial, spice. According to one suggestion, this distinctively purple, sour-tasting, spice may have been replaced by vinegar, verjuice, and citrus fruits as an acidulant (e.g., in marinades for meats) in western European cuisine, while remaining popular in Turkey, Sicily, and other countries in the region. Sumac’s high anthocyanin content, together with its distinctive flavour profile, mean that this spice looks set for a culinary revival in terms of its popularity on the global stage. This review hints at the possibility that its visual impact on colouring food may have limited sumac’s acceptance. unlike the translucent acidity of verjuice and vinegar. Sumac imparts a granular texture and a deep purplish hue to dishes. It is possible that these particular sensory characteristics may have diverged from Western European culinary aesthetics, which increasingly favoured clear or golden sauces over the distinct coloration that sumac inevitably adds to food.