Keep sumac to tiny plain culinary traces at most. Avoid blends containing onion or garlic. Monitor for vomiting, diarrhea, drooling, or appetite changes after any exposure.
Sumac is a tangy red-purple spice from dried ground Rhus coriaria berries, used to add lemon-like acidity to meats, grains, salads, and dips.
Found as fine powder, coarse flakes, or in premixed blends like zatar. Prepared dishes often pair sumac with oil, grilled fats, or acidic marinades.
Many blends add salt and may include onion or garlic, which create more risk than the sumac itself. Note: culinary sumac is different from poison sumac plants found in the wild.
