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Sumac

Rhus coriaria

Antioxidant Anti-cancermoderate evidence

Sumac (Rhus coriaria) is a foundational spice of Lebanese and Levantine cuisine with exceptional medicinal properties. Among the highest ORAC (antioxidant capacity) values of any food. Rich in gallic acid, ellagic acid, and anthocyanins — all with documented anti-cancer activity. Research has shown anti-proliferative effects against breast, colon, and prostate cancers, induction of apoptosis via mitochondrial pathways, and significant anti-diabetic activity (cancer risk reduction). Used in Arabic medicine for millennia for digestion, liver health, and as an antimicrobial.

Medicinal Properties

AntioxidantAnti-cancerAnti-diabeticAnti-inflammatoryAntimicrobialHepatoprotective

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Cancer Types Studied

BreastColorectalProstateLiver

Recommended Dosage

Sumac spice: 1–2 tsp daily on food. Sumac tea: 1 tsp ground sumac in 250 ml hot water, steep 5 minutes, strain. Traditional sumac drink (Sumaqiyya): sumac soaked in cold water for 30 minutes, strained.

Preparations

Sumac as Culinary Medicine

Sprinkle 1–2 tsp sumac on salads, fish, chicken, or hummus daily. The traditional Fattoush salad (bread, tomato, sumac) is a powerhouse of anti-cancer compounds.

Sumac Cold Drink

Soak 2 tbsp whole dried sumac berries in 500 ml cold water for 1–2 hours. Strain. Drink with a little honey. Traditional Lebanese digestive and anti-inflammatory drink.