Sumac berries

Sumac is a spice that is indigenous to the Mediterranean region. It's prepared by grinding down the bright red berries found on Rhus Coriaria plants and has a distinct zesty flavour that complements a wide variety of foods and sauces. Sumac has been used for generations in its home region as well as the Middle East, yet it is still one of the most underutilised spices.

OFTEN FOUND along highways, on dry hillsides, and in open fields, sumac is native to the South, and some kinds, such as smooth sumac, grow in all of the lower 48 states. North American varieties have long been part of Indigenous traditions, including the beverage sumac lemonade, made from steeping it in water. The bush features cone-shaped clusters of red berries, called drupes, which mature from late summer to fall. The fruits are harvested, dried, and ground into a spice. But leave the

Sumac spice is made from the dried and ground berries of the sumac shrub. It has a tart lemony flavor with a slightly astringent taste. The spice is commonly used in Middle Eastern and Mediterranean

Sumac benefits the body in so many ways. High in vitamin C, antioxidants, and anti-inflammatory benefits, here's how to use sumac.

Discover the optimal timing for harvesting sumac berries with Foraged's guide. Learn when to pick and how to prepare these delicious and nutritious berries!

Sumac berries are an essential spice in my kitchen. It also makes an excellent beverage, both alcoholic and non-alcoholic.

Staghorn sumac (Rhus typhina) grows just about anywhere and everywhere all across the eastern part of the United States. All it needs is an abandoned field, highway median or roadside ditch and it's happy as

Sumac is a red powder made from species native to the Mediterranean. North American sumacs are delicious and can be used in the same way. Here's how.

While my husband and I were out kayaking one evening I saw this familiar tree along the edge of the canal: a Staghorn Sumac. We have a stand of them by our house in Ohio. In Ohio the fruits r…