About
Sumac or sumach —not to be confused with poison sumac—is any of the roughly 35 species of flowering plants in the genus Rhus of the cashew and mango tree family, Anacardiaceae. However, it is Rhus coriaria that is most commonly used for culinary purposes. Sumac is prized as a spice—especially in Arab cuisine, and other Eastern cuisines—and used as a dye and holistic remedy. The plants grow in subtropical and temperate regions, on nearly every continent except Antarctica and South America. It holds cultural significance as a symbolic item on the Haft-sin table during Nowruz, the Persian New Year.
Aroma profile
Derived from flavor compounds · verified measured labels + AI-predicted descriptors
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
Flavor compounds
5 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Commonly combined
Frequently used together in real recipes — ranked by how specifically these ingredients appear together