Sumac, the fashionable superfood that has been with us for a lifetime

This iconic deep red spice is achieved by first drying and then grinding the small red fruits or berries of a shrub called Rhus Coriaria. Thanks to its multiple properties, we have no doubt that it has a good chance of becoming one of the most outstanding superfoods of 2020.

It is a spice that due to its acidic flavor, it is reminiscent of vinegar or lemon, which gives it flavor (and of course color) in dishes. For this reason it is used in various recipes – especially in Arab cuisine – to dress salads, rice, meat and fish. Its flavor makes it combine with very different varieties of dishes as a substitute for lemon acidity.

All life with us, where does it come from?

The sumac, also known as sumac, has been known as part of the Spanish gastronomic culture since the time of the Romans. It was implemented in Spain, especially in Mediterranean areas, thanks to the Arabs who brought it as a raw material to use as food and as a natural dye for fabrics .

Sumac bushes can be up to a meter and a half long, and if you rub your skin with them, they can cause rashes. Currently, in addition to our country, They are cultivated in many areas of the Middle East, Near and Africa and for this reason it is very common in the Lebanese, Syrian, Iranian, Iraqi and Turkish diet..

Among other traditional uses of sumac, whose berries ripen in autumn, the tanning and dyeing of the skin once ground and treated stands out, providing it with the rigidity and hardness necessary to make accessories such as bags or shoes.

What are its benefits and how to integrate it into our diet?

This spice is considered a superfood because it has many and many associated benefits. Contains vitamins A and C and minerals like potassium, calcium and magnesium. Due to its high degree of tannins, sumac is an antioxidant, digestive, diuretic and has cardiovascular effects, as it balances cholesterol.

In addition, in the Arab tradition, many women resort to sumac tea to relieve menstruation pain since it is also anti-inflammatory.

To make matters worse, it is also capable of medicinally treating fungal infections and can even prevent food infection with Salmonella typhimurium, according to a study by Haccettepe University of Turkey in 2010.