A shrub or small tree with clusters of red berries, used as a spice in Middle Eastern cooking for its tart, lemony flavor. The dried and ground berries create a deep red seasoning popular in Mediterranean and Arab cuisines.
From Arabic summāq, derived from the Aramaic summāqā, referring to the plant and its use as a spice and dye. The word entered Medieval Latin as sumach, then passed into Old French and Middle English by the 13th century. The Arabic term preserved the ancient Semitic root for this important culinary plant.
Sumac was so valuable in ancient times that it was used as currency in some regions! The Romans imported it from the Middle East specifically for its preservative qualities, long before refrigeration made food storage easier.
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