Sumac originates from the Mediterranean and Western Asia, especially Turkey, Greece, and Lebanon. It is obtained from the dried fruits of various Rhus species. Historically, sumac was used in folk medicine to support digestion, reduce mild inflammation, and promote blood purification. In Western cuisine, it is popular as a spice for salads, meats, rice dishes, and marinades. Several varieties exist, differing in color, acidity, and aroma. In Ayurvedic practice, sumac is considered mildly cooling and helps balance Vata and Kapha. Other plant parts, such as leaves or roots, are rarely used and have different effects