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Chapter 1 of 15

Sumac

The Essentials

A white plate filled with coarsely ground deep crimson sumac powder
Good sumac is deep red and slightly damp-looking. Grey or brick-brown powder is old or cut with salt.

Persian medicine's cool, dry counter-weight to hot, fatty grilled meats.

About 3 g/day of culinary sumac has shown modest blood-sugar and lipid benefits in trials.

Reach for sumac before salt at the table — the tart edge dramatically reduces salt cravings.

Ground from the dried berries of the sumac bush, this tangy crimson spice has seasoned Persian kebab and rice for centuries. Modern research has begun exploring its antioxidant and blood-sugar effects.

Known to botanists as Rhus coriaria.