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Sumac

Sumac, Sumach, Sumac, Zumo, Rhus coriaria, -

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

Cooling and mildly calming, supports digestion, relieves bloating and inner restlessness. Promotes metabolism.

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Neutral; may have a mild calming effect without increasing Pitta.

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Helps reduce mucus, supports digestion and metabolism, alleviates stagnation.

Rasa

sour (amla), astringent (kashaya)

Guna

dry (ruksa), light (laghu)

Virya

cooling (shita)

Vipaka

sour (amla)

Dhatu

Rasa, Rakta, Mamsa, Meda, Majja

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Digestive disorders, bloating, Vata imbalance, mucus accumulation

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Use cautiously in sensitive stomachs; excessive amounts may cause mild irritation; avoid large doses during pregnancy or breastfeeding.

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Dried fruits can be used whole or ground as a spice in food, tea, or tinctures; lightly heat to release flavor.

Sumac
Sumac
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