“Wait...isn't sumac poisonous?”
If I had a dollar for every time someone has asked me that question at The Syrup Shop, I'd probably have a pretty nice vacation fund by now.
The answer is simple:
The sumac we use is not poison sumac.
Not even the same plant.
Our Pink Sumac Syrup is made with Staghorn sumac, a beautiful North American plant with clusters of deep red berries and a naturally tart, almost citrus-like flavor.
And while many people hear the word sumac and immediately think poison, Staghorn sumac has a completely different story.
Staghorn Sumac vs. Poison Sumac
Let's clear this one up first.
Staghorn sumac is scientifically known as Rhus typhina.
Poison sumac is Toxicodendron vernix.
They are different plants.
Staghorn sumac is recognizable by its fuzzy branches and upright clusters of red fruit. Poison sumac typically grows in very wet, swampy areas and produces pale or whitish fruit rather than the characteristic red clusters of Staghorn sumac.
So those beautiful red clusters you may have seen growing along roadsides and open areas?
That's a very different picture from poison sumac.
Yes, Staghorn Sumac Has Been Used as Food
This surprises a lot of people.
Staghorn sumac has a history of use as food, and its tart red fruits can be used to make a lemonade-like beverage or tea. Penn State Extension specifically notes this culinary use, and scientific literature documents the plant's long history of food use in North America.
The berries have a bright, tangy flavor that pairs beautifully with other berries, herbs, citrus and honey.
Which is exactly what led us to turn it into syrup.
Why We Love Sumac During Fall
If you live in East Tennessee, you know exactly what happens when the seasons start changing.
Fall is beautiful.
But it can also be the time of year when many of us become much more aware of what's floating around outside.
That's one of the reasons Pink Sumac Syrup has become such a customer favorite during seasonal changes.
Instead of making Pink Sumac from sumac alone, we've created a blend around it.
Our Pink Sumac Syrup combines Staghorn sumac berries with a long list of herbs and botanicals including nettle, mullein, marshmallow root, lemon balm, hibiscus, rosehips, elderflower, peppermint, yarrow and others.
Then we add local honey and citrus to create a syrup that's tart, slightly sweet and completely different from traditional elderberry syrup.
What's So Interesting About Staghorn Sumac?
Beyond its unusual flavor, researchers have become interested in the natural compounds found in Staghorn sumac.
Scientific reviews have identified polyphenols and other phytochemicals in the plant and have examined its antioxidant and other biological properties.
That doesn't mean Staghorn sumac should be presented as a treatment for allergies or any other medical condition.
But it does mean this often misunderstood plant is far more interesting than its unfortunate association with the word poison would suggest.
Pink Sumac or ElderMac?
Once people discover Pink Sumac, the next question is often:
“What's the difference between Pink Sumac and ElderMac?”
Pink Sumac puts Staghorn sumac front and center.
ElderMac combines Staghorn sumac and elderberries, along with herbs, local honey and apple cider vinegar.
So if you're already an elderberry person but are curious about sumac, ElderMac gives you a way to enjoy both berries in one blend.
If you really want to experience the distinctive tart flavor of sumac, Pink Sumac is the one I'd start with.
You Can Make Sumac Syrup at Home, Too
Just like our Elderberry Syrup, we've made Pink Sumac available as a Make-at-Home Kit.
We've already sourced and blended the dried ingredients for you, so you don't have to track down all of the individual berries and herbs yourself.
You can make your syrup at home and customize it with your preferred sweetener and fresh citrus.
It's an easy way to experience Staghorn sumac while still getting the fun of making the finished syrup yourself.
Don't Let the Name Scare You
Sumac may be one of the most misunderstood ingredients we use at The Syrup Shop.
But that's also one of the reasons I love introducing people to it.
Staghorn sumac isn't poison sumac.
It's a distinctive North American plant with tart red berries, a history of culinary use and a flavor unlike almost anything else in our syrup collection.
And every fall, when people start asking me about Pink Sumac again, I know the question is coming:
“But isn't sumac poisonous?”
Now you know the answer.