Sumac
Sumac is a small flowering shrub that is native to the Mediterranean and Middle East regions, including Turkey. It is known for its distinctive tart and tangy flavor, which is often used in Middle Eastern and Mediterranean cuisine. Sumac is used in a variety of dishes, including salads, kebabs, and stews, and it is a common ingredient in spice blends such as za'atar.
Sumac grows in a variety of soil types and can tolerate both dry and humid climates. It is a hardy plant that can be grown in most regions of Turkey, particularly in the eastern and southeastern regions. The sumac plant produces red, cone-shaped berries, which are harvested and dried to make sumac spice.
Sumac has several potential health benefits, including anti-inflammatory properties and antioxidant activity. It is also rich in vitamins and minerals, including vitamin C, magnesium, and calcium. However, sumac may cause allergic reactions in some individuals, particularly those with sensitivity to cashew nuts or mangoes.
Majority of the sumac is growing in the east and southeast regions of Turkiye and being exported to the world. This regions has the best climate and soil conditions for the highest quality of sumac to grow.
The harvest season of sumac begins after mid of June until the end of July. The sumac harvested in Turkiye is wild collection. The spring rains helps revealing the amazing flavor, aroma and maximize the quality of the product.