Wild Sumac
What is it?
Wild sumac, as the name suggests, is a variety of sumac that grows in the wild. It is found in the lush areas of Manipur and its neighbouring states, including Nagaland. It is sour and tart in flavour, and can be described as reddish-brown in colour. It is used for making tea or as a spice for salads and meat-based dishes.
What other names does it have?
Botanical Name: Rhus typhina L.
Regional Names: Khamkhuithei (Tanghul Naga dialect), Heimang (Meiteilon), Athum (Sumi dialect), Chinese sumac (common name)
When is it in season?
Where is it found?
Wild sumac plants thrive well in subtropical and temperate climates. It is said that sumac can grow in non-agriculturally viable regions. It is foraged and can be found in the local markets, or at online stores.
What is its history/cultural significance?
The name ‘sumac’ is thought to have been derived from the Arabic word ‘summaq’, meaning ‘dark red’, while some scholars suggest it comes from the Syriac word ‘sumaga’, meaning ‘red’. This etymology indicates a long history of use across different cultures. Sumac is closely associated with Turkish, Lebanese, and Persian cuisines and is now widely used globally.
Several species of sumac are found across different geographical regions, each with distinct traditional uses. Smooth sumac (Rhus glabra) is native to North America and has been traditionally used by Indigenous communities. Sicilian sumac (Rhus coriaria) is commonly used as a condiment as well as in traditional medicine across the Mediterranean and Middle East. Staghorn sumac (Rhus typhina), also native to North America, is used to prepare beverages, features in traditional medicinal practices, and has been employed in the rehabilitation of degraded land in mountainous regions of China.
India also has a wild variety of sumac found in the North-Eastern states. While Chinese sumac has been widely documented across academic literature, the use of wild sumac in India has largely been recorded through community-led initiatives and by restaurants specialising in Himalayan regional cuisines. It is also reported to have featured in local home remedies for various ailments.
How can you use it?
To prepare sumac spice, pulse the dried berries briefly in a blender to loosen the tart red outer coating from the seeds. Rub the mixture through a fine sieve or cheesecloth to separate and discard the seeds, retaining the red powder. Spread this evenly on a parchment-lined tray and toast at approximately 150 °C for 5–8 minutes in an oven, until aromatic. Allow to cool completely before storing in an airtight container.
To make sumac lemonade or tea, lightly crush 2–3 clusters of whole berries and steep them in boiling water for 45–60 minutes, until the liquid turns pink and tart. Strain the liquid and sweeten to taste. This tart, antioxidant-rich infusion can be consumed hot or cold. Ground sumac powder can be used as a seasoning for meats, rice, salads, or vegetables, lending acidity and colour to the dishes.
What states can I find it in?
What parts of the plant are edible?
Fruit
Is it nutritious?
Wild sumac is nutritionally rich, with the fruit containing minerals such as potassium, calcium, magnesium, and phosphorus. It also provides vitamins including thiamine, riboflavin, and ascorbic acid. Its high content of antioxidants makes it a valuable functional food spice.
How do you store it?
Wild sumac berries can be sun-dried or dehydrated and then ground into a powder. The powder can be stored in airtight containers and can be used throughout the year.
Stories:
Taste Ukhrul brings the best Manipur’s natural bounty by Anisha Menezes, The Hindu
This article highlights some of the produce that is sourced naturally and sold online on Taste Ukhrul, from the district of Ukhrul, Manipur. The produce includes wild sumac from the Ningthee region of the district.
Recipes:
Anjali Pathak’s Crispy Sumac Okra by Cooks Without Borders
A simple recipe of fried okra where ground sumac is used to elevate the flavour.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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