Editing Sumac (section)

===In food===
The dried fruits of some species are ground to produce a tangy, crimson spice popular in many countries.<ref name="taste">One may use sumac as a tisane or tea substitute by boiling the dried leaves.[http://www.taste.com.au/how+to/articles/52/sumac Sumac - Ingredients - Taste.com.au<!-- Bot generated title -->]</ref><ref>{{Cite web|title=North American Sumacs You Should Know About|url=https://www.thespruce.com/sumac-trees-and-shrubs-3269722|access-date=2023-02-08|website=The Spruce|language=en}}</ref> Fruits are also used to make a traditional "[[Lemonade#Pink lemonade|pink lemonade]]" beverage by steeping them in water, straining to remove the hairs that may irritate the mouth or throat, sometimes adding sweeteners such as honey or sugar. Sumac's tart flavor comes from high amounts of [[malic acid]].<ref>{{Cite web|url=https://www.researchgate.net/publication/46033244|title=Comparative Study on the Chemical Composition of Syrian Sumac ( Rhus coriaria L.) and Chinese Sumac ( Rhus typhina L.) Fruits}}</ref>

The fruits ([[drupe]]s) of  ''[[Rhus coriaria]]'' are ground into a reddish-purple powder used as a [[spice]] in [[Middle Eastern cuisine]] to add a tart, [[lemon]]y taste to salads or meat.<ref name="taste" /> In [[Arab cuisine]], it is used as a garnish on ''[[meze]]'' dishes such as [[hummus]] and ''[[Tashi (dip)|tashi]]'', it is also commonly added to [[falafel]]. Syria uses the spice also, it is one of the main ingredients of Kubah Sumakieh in Aleppo of Syria, it is added to salads in the [[Levant]], as well as being one of the main ingredients in the Palestinian dish ''[[musakhan]]''. In [[Afghan cuisine|Afghan]], [[Armenian cuisine|Armenian]], [[Iraqi cuisine|Iraqi]], [[Iranian cuisine|Iranian]] and [[Mizrahi cuisine|Mizrahi]] cuisines, sumac is added to rice or ''[[kebab]]''. In [[Armenian cuisine|Armenian]], [[Azerbaijani cuisine|Azerbaijani]], [[Central Asian cuisine|Central Asian]], [[Syrian cuisine|Syrian]], [[Iraqi cuisine|Iraqi]], [[Jordanian cuisine|Jordanian]], [[Palestinian cuisine|Palestinian]], [[Lebanese cuisine|Lebanese]], [[Turkish cuisine|Turkish]] and [[Kurdish cuisine|Kurdish]] cuisines, it is added to salads,  ''kebab'' and ''[[lahmajoun]]''. ''[[Rhus coriaria]]'' is used in the spice mixture ''[[za'atar]]''.<ref>Christine Manfield, Charlie Trotter, Ashley Barber -Spice 2008 - Page 28 "Sumac This reddish ground spice is made from the berries of the sumac bush,"</ref><ref>Aliza Green ''Field Guide to Herbs & Spices: How to Identify, Select, and Use ...'' 2006 - Page 257 "In Lebanon, Syria, and Egypt, sumac is cooked with water to a thick sour paste, which is added to meat and vegetable dishes; this method was also common in Roman times. Sumac appears in the middle eastern spice mixture za'atar (page 288) ..."</ref>

During [[Middle Ages|medieval times]], primarily from the thirteenth to fifteenth centuries, sumac appeared in cookbooks frequently used by the affluent in Western Europe. One dish in particular called ''sumāqiyya'', a stew made from sumac, was frequently rendered as "somacchia" by Europeans.<ref>{{Cite book|author=Ibn Sayyār al-Warrāq, al-Muẓaffar ibn Naṣr |url= |title=Annals of the Caliphs' Kitchens: Ibn Sayyār al-Warrāq's Tenth-century Baghdadi Cookbook|date=2010|publisher=Brill |location=Leiden, Netherlands |edition=Rev. |isbn=978-90-04-18811-2|oclc=773412426}}</ref>

In North America, the smooth sumac (''[[Rhus glabra|R. glabra]]''), three-leaf sumac (''[[Rhus trilobata|R. trilobata]]''), and staghorn sumac (''[[Rhus typhina|R. typhina]]'') are sometimes used to make a beverage termed "sumac-ade", "Indian lemonade", or "rhus juice".{{citation needed|date=December 2020}} This drink is made by soaking the drupes in cool water, rubbing them to extract the essence, straining the liquid through a cotton cloth, and sweetening it. Native Americans also use the leaves and drupes of these sumacs combined with [[tobacco]] in traditional smoking mixtures.<ref>{{Cite web|url=http://naeb.brit.org/uses/search/?string=rhus+glabra|title=BRIT Native American Ethnobotany Database, Rhus glabra}}</ref><ref>{{Cite web|url=http://naeb.brit.org/uses/search/?string=rhus+trilobata|title=BRIT Native American Ethnobotany Database, Rhus trilobata}}</ref><ref>{{Cite web|url=http://naeb.brit.org/uses/search/?string=rhus+typhina|title=BRIT Native American Ethnobotany Database, Rhus typhina}}</ref>