Sumac is a naturally occurring spice from the hills of Palestine. Native to the Mediterranean, the sumac bush from the Anacardiaceae family produces deep red berries, which are dried and ground into a coarse powder.
Sumac is known to have multiple health benefits, research shows that sumac is rich with antioxidants, bioactive substances with antimicrobial, anticancer properties, and many other benefits. Sumac can be used for stomach pain, gum infection, liver and spleen diseases, as well as it is effective in preventing cardiovascular disease in diabetes II patients.
Residents of small villages (mostly female farmers) harvest sumac from the sumac trees located on the hills of Palestine. Sumac is then sundried, carefully selected, cleaned, and then ground to produce the natural sumac spice without any preservatives or additives.
Sumac is widely used in preparing various dishes that include rice, vegetables, and meat. Because of its dark red color and sharp acidic taste, it is also used to decorate traditional dishes such as humus and Thyme blend. In Palestine, sumac is used in traditional dishes from salad (Fattoush) to the main course (Musakhan), giving a fresh, citrusy flavor to dishes.