Sumac, vyrsia, virsia, rous, roudi, sumaki, rous the tanner, Sumac, sumach, (Rhus coriaria). ID: 354-49

It thrives in temperate climates and has been known in Greece since antiquity, as it refers to Theophrastus.

Commonly called sumaki, a word derived from Turkish and Turkish from Arabic.

It is a shrub with red fruits, but it is mostly unripe and toxic.

Galinos distinguishes the culinary rou, which is the spice "sumaki", which comes from the dried flesh of the fruit.

Used in cooking throughout the eastern Mediterranean.

Sumaki is sold in powder form. Be careful to have a dark crimson color.

Its taste is quite acidic and therefore should be used in moderation.

Its main use is in kebabs (mainly from lamb, but also from pork and chicken leg), usually together with a spicy spice (eg boukovo, hot paprika, cayenne, chili) or cumin.

We can use it as a supplement or instead of lemon, to give acidity but also a little color to grilled fatty meats: lamb chops, pork chops and pancetta, chicken legs, etc.

Try it with garlic and oregano on whole baked chicken.

We use it to give acid tones to marinades, sauces and salads. It is tamam for oriental tomato salads with peppers, onion and parsley, but also for salads containing orange and onions (plain or mixed with greens and herbs).

It generally goes well with raw onions. For example, salt and "knead" a little by hand thin slices of onion (just to wither), sprinkle with sumac, mix them with parsley and garnish tomato salads and kebabs.

In falafel and other legume meatballs, but also in hummus instead of lemon.

We can use it on smoked greens with onion. It also gives a light acidity to pie fillings.

You can also sprinkle with this boiled rice, tabouleh salad or baked pies.

It goes well with brie, fried eggs, baked fish or even grilled chicken.

If you want to make a salad that will make everyone talk, combine sumac and chopped mint, as the Iranians and Arabs do.

Therapeutic:

Sumac is one of the spices with strong anti-inflammatory action.

It is a source of antioxidants and neutralizes free radicals in the body, which can cause cancer, heart disease and signs of aging.

Breaks antioxidant counters (specifically 176 times more than the "famous" kale).

Sumac acts as a shield against type 2 diabetes. Research by Iran University of Health Sciences has shown that daily consumption of sumac for three months can reduce the risk of heart disease in people with type 2 diabetes.

It is a diuretic, antipyretic, sedative, especially for stomach ache.