Sumac, << SOO mak or SHOO mak, >> is the name of a group of small trees and shrubs that typically produce red, berrylike fruits. Some species (kinds) of sumacs are poisonous. Others are nonpoisonous and have commercial uses. Some species found in eastern Asia are important sources of natural lacquers and waxes. Other species provide tannin, a substance used in tanning and dyeing. Sicilian sumac, also called tanner’s sumac, is the source of an important spice in Middle Eastern cooking. The tart, purplish-red spice comes from the plant’s fruit. The spice also is called sumac.
There are dozens of species of nonpoisonous sumacs. They grow in regions with mild or subtropical climates. The sumacs that grow in North America have long leaves that consist of numerous leaflets. The flowers grow in dense clusters at the ends of twigs.
Most North American sumacs are shrubs and grow rapidly. They form dense thickets that provide important cover for wildlife. The fruits, twigs, and leaves also provide food for many species of animals. Sumac tea is made from the berries of some species. The leaves of species in the eastern half of North America turn bright red or orange in autumn.
One of the best-known North American sumacs is the staghorn sumac. This shrub or small tree is common in the Great Lakes region and the Northeast. It grows up to 30 feet (9 meters) high. It takes its name from the young branches, which resemble deer antlers in the velvet stage.
Several species of poisonous sumacs grow in Asia and North America. Oils in their sap cause rashes and dermatitis (skin inflammation). Some people are sensitive to the poisons and suffer painful effects. The entire plant is poisonous. Even indirect contact can cause poisoning.
Poison sumac, also known as poison elder or swamp sumac, thrives in bogs and swamps, especially in the Atlantic Coast and Great Lakes regions. It grows up to 25 feet (8 meters) tall. Its berries are white or yellowish and grow in drooping clusters.
See also Poison ivy.
