Editing Sumac (section)

==Cultivation and uses==
[[File:Sumac.jpg|thumb|300px|Sumac spice]]
Species including the fragrant sumac (''[[Rhus aromatica|R. aromatica]]''), the littleleaf sumac (''[[Rhus microphylla|R. microphylla]]''), the smooth sumac ([[Rhus glabra|''R. glabra'']]), and the staghorn sumac ([[Rhus typhina|''R. typhina'']]) are grown for [[Ornamental plant|ornament]], either as the wild types or as [[cultivar]]s.<ref>{{Cite web|date=2015-06-18|title=Plant Database: Rhus typhina|url=https://www.wildflower.org/plants/result.php?id_plant=RHTY|access-date=2020-09-28|website=www.wildflower.org}}</ref><ref>{{Cite web|date=2017-12-12|title=Plant Database: Rhus glabra|url=https://www.wildflower.org/plants/result.php?id_plant=rhgl|access-date=2020-09-28|website=www.wildflower.org}}</ref><ref>{{Cite web|date=2017-11-03|title=Plant Database: Rhus aromatica|url=https://www.wildflower.org/plants/result.php?id_plant=RHAR4|access-date=2020-09-28|website=www.wildflower.org}}</ref><ref>{{Cite web|date=2009-02-20|title=Plant database: Rhus microphylla|url=https://www.wildflower.org/plants/result.php?id_plant=RHMI3|access-date=2020-09-28|website=www.wildflower.org}}</ref>

===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>

===Dye and tanning agent===
The leaves and bark of most sumac species contain high levels of [[tannin]]s and have been used in the manufacturing of leather by many cultures around the world. The Hebrew name ''og ha-bursaka'im'' means "tanner's sumac", as does the Latin name of ''[[Rhus coriaria|R. coriaria]]''. The leaves of certain sumacs yield [[tannin]] (mostly [[pyrogallol-type tannin|pyrogallol]]-type), a substance used in vegetable [[Tanning (leather)|tanning]]. Notable sources include the leaves of ''R. coriaria'', Chinese gall on ''[[Rhus chinensis|R. chinensis]]'', and wood and roots of ''[[Rhus pentaphylla|R. pentaphylla]]''. [[Leather]] tanned with sumac is flexible, light in weight, and light in color. One type of leather made with sumac tannins is [[morocco leather]].<ref>{{Cite book|last=Davis|first=Charles Thomas |url=http://archive.org/details/manufactureoflea01davi|title=The Manufacture of Leather: Being a Description of All of the Processes for the Tanning, Tawing, Currying, Finishing and Dyeing of Every Kind of Leather |date=1885|publisher=Philadelphia, H. C. Baird & co.; etc. |url-access=registration}}</ref>

The dyeing property of sumac needed to be considered when it was shipped as a fine floury substance in sacks as a light cargo accompanying heavy cargoes such as marble. Sumac was especially dangerous to marble: "When sumac dust settles on white marble, the result is not immediately apparent, but if it once becomes wet, or even damp, it becomes a powerful purple dye, which penetrates the marble to an extraordinary depth."<ref>{{Cite book|title = Marble and marble workers: a handbook for architects, artists, masons and students|last = Lee|first = Arthur|publisher = Crosby Lockwood & Son|year = 1888|location = London|pages = 19}}</ref>

[[Ibn Badis]] describes a formula for making red ink out of leeched sumac mixed with gum.<ref>{{cite journal |last1=Levey |first1=Martin |title=Mediaeval Arabic Bookmaking and Its Relation to Early Chemistry and Pharmacology |journal=Transactions of the American Philosophical Society |date=1962 |volume=52 |issue=4 |pages=24 |doi=10.2307/1005932|jstor=1005932 }}</ref>

{{nihongo|Sumac-dye|黄櫨染|kōrozen}} was used only for the outerwear of the [[Emperor of Japan]], thus being one of the [[Forbidden colors (Japan)|forbidden сolor]]s.<ref>{{cite book|last = Shaver |first =R. |title = Kabuki Costume |url = https://books.google.com/books?id=Pf3PAgAAQBAJ |publisher= Tuttle Publishing |date = 2013 |pages = 79 |isbn = 9781462903986}}</ref><ref>{{cite book|author=Nihon Shikisai Gakkai|title=Shinpen shikisai kagaku handobukku|publisher=Tokyo Daigaku Shuppankai|date=1985|isbn=4-13-061000-7|language=ja}}</ref>

===Traditional medicinal use===
Sumac was used as a treatment for several different ailments in medieval medicine, primarily in Middle Eastern and South Asian countries (where sumac was more readily available than in Europe). An 11th-century shipwreck off the coast of [[Rhodes]], excavated by archeologists in the 1970s, contained commercial quantities of sumac [[drupe]]s. These could have been intended for use as medicine, as a culinary spice, or as a dye.<ref>{{cite book |author=Bass, George Fletcher |author2=Allan, James W. |title=Serçe Limanı: An Eleventh-century Shipwreck |url=https://books.google.com/books?id=E6ZJ-05aC-sC&pg=PA506 |year=2003 |publisher=Texas A&M University Press |isbn=978-0-89096-947-2 |page=506 }}</ref> A clinical study showed that dietary sumac decreases the [[blood pressure]] in patients with [[hypertension]] and can be used as [[adjunctive treatment]].<ref>{{cite journal |last1=Ardalani |first1=Hamidreza |last2=Moghadam |first2=Maryam Hassanpour |last3=Rahimi |first3=Roja |last4=Soltani |first4=Jalal |last5=Mozayanimonfared |first5=Azadeh |last6=Moradi |first6=Mehdi |last7=Azizi |first7=Ali |url=https://www.researchgate.net/publication/291274108 |title=Sumac as a novel adjunctive treatment in hypertension: a randomized, double-blind, placebo-controlled clinical trial |journal=RSC Advances |date=2016 |volume=6 |issue=14 |pages=11507–11512 |doi=10.1039/C5RA22840A|bibcode=2016RSCAd...611507A }}</ref>

===Other uses===
Some beekeepers use dried sumac bobs as a source of fuel for their [[Bee smoker|smokers]].<ref>Avitabile, Alphonse. Sammataro, Diana. The Beekeeper's Handbook. Publisher: Comstock 1998. {{ISBN|978-0801485039}}</ref>

Sumac stems also have a soft pith in the center that is easily removed to make them useful in traditional Native American pipemaking. They were commonly used as pipe stems in the northern United States.<ref>Lewis, Thomas H. The Medicine Men: Oglala Sioux Ceremony and Healing. Publisher: University of Nebraska Press. 1992. {{ISBN|978-0803279391}}</ref>

Dried sumac wood [[Fluorescence|fluoresces]] under long-wave [[ultraviolet]] radiation.<ref>{{cite book |chapter-url=https://books.google.com/books?id=zjJTsHvHoZ0C |title=Understanding Wood: a Craftsman's Guide to Wood Technology |first=R. Bruce |last=Hoadley |edition=2 |publisher=Taunton Press |year=2000 |isbn=978-1-56158-358-4 |chapter=Chapter 5: Other Properties of Wood |pages=105–107}}</ref>