![\"\"](\"https:\/\/redess.kreita.it\/wp-content\/uploads\/2021\/06\/foto_sommacco.png\")
\n\t\t\t\t\t\t\t<\/div>\n\t\t\t[vc_row_inner el_class=”text-button-h18″][vc_column_inner][vc_column_text]<\/p>\nThe sumac<\/span><\/h3>\nThe plant<\/h2>\n
Sumac, scientific name Rhus coriara L., <\/em>is a plant belonging to the Anacardiaceae <\/em>family, to the Rhus <\/em>genus and to the Coriaria L.<\/em><\/p>\nThe species of Rhus present in Italy are: Rh. tripartite, Rh. pentaphylla, Rh. coriaria, Rh. typhina.<\/strong><\/em>[\/vc_column_text]Continua a leggere<\/a><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” el_class=”single-text-h18 single-text-h18_2″ css=”.vc_custom_1623936219865{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;background-image: url(https:\/\/redess.kreita.it\/wp-content\/uploads\/2021\/06\/chi_siamo3.jpg?id=12211) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column css=”.vc_custom_1618492173701{margin-top: 0px !important;padding-top: 0px !important;}”][vc_row_inner el_class=”text-button-h18″][vc_column_inner][vc_column_text]<\/p>\nThe sumac<\/span><\/h3>\nNutritional Characteristics<\/h2>\n
Sumac has a high content of gallic acid<\/strong>, but also tannins, anthocyanins, flavonoid glycosides and organic acids.<\/strong><\/p>\nIt also has several organic acids, such as citric, pyruvic and\u00a0malic acids, which are responsible for the sour taste of sumac. Among the bioactive substances there are also fatty acids, essential and not (in particular oleic and linoleic acids), vitamins (B1, B2, B6, B12, C, PP), carbohydrates (xylose and glucose), minerals (K, Ca, Mg, Na, P, Fe) and a good content of free amino acids. It is also an important source of fiber.[\/vc_column_text]
Keep reading<\/a><\/div>[\/vc_column_inner][\/vc_row_inner]\t\t\n\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/redess.kreita.it\/wp-content\/uploads\/2021\/06\/caratte_nutrizionali.png\")
\n\t\t\t\t\t\t\t<\/div>\n\t\t\t[\/vc_column][\/vc_row][vc_row full_width=”stretch_row” el_class=”single-text-h18″ css=”.vc_custom_1623936057181{background-image: url(https:\/\/redess.kreita.it\/wp-content\/uploads\/2021\/06\/Sommacco4.jpg?id=12210) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column]\t\t\n\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/redess.kreita.it\/wp-content\/uploads\/2021\/06\/sommacco_world.png\")
\n\t\t\t\t\t\t\t<\/div>\n\t\t\t[vc_row_inner el_class=”text-button-h18″][vc_column_inner][vc_column_text]<\/p>\nThe sumac <\/span>Il Sommacco, Sumac, Sumaq, Sumak, Sumaco, Valanidh, So\u035eomak, \u0627\u0644\u0633\u0645\u0627\u0642, \u057d\u0578\u0582\u0574\u0561\u056f, \u0441\u043c\u0440\u0430\u0434\u043b\u0438\u043a\u0430, \u1000\u1017\u103b\u102c, \u6f06\u6811, ruj, \u6f06\u6a39, \u10e1\u10e3\u10db\u10d0\u10d9\u10d8, \u03c3\u03bf\u03c5\u03bc\u03ac\u03ba\u03b9, \u0ab8\u0ac1\u0aae\u0a95, \u05e1\u05d5\u05de\u05d0\u05e7, \u090f\u0915 \u092a\u094d\u0930\u0915\u093e\u0930 \u0915\u093e \u092a\u094c\u0927\u093e, \u30b9\u30de\u30c3\u30af, \u0cb8\u0cc1\u0cae\u0cbe\u0c95\u0ccd, \uc63b, \u0441\u0443\u043c\u0430\u043a, \u0d38\u0d41\u0d2e\u0d3e\u0d15\u0d4d, \u0441\u0443\u043c\u0430\u043a, \u0633\u0645\u06a9, \u0633\u0645\u0627\u0642, sumagre, \u0633\u064a\u0648\u0645\u0627\u06aa, \u0420\u0443\u0458, \u0b9a\u0bc1\u0bae\u0bbe\u0b95\u0bcd, \u0c38\u0c41\u0c2e\u0c3e\u0c15\u0c4d, \u0e0b\u0e39\u0e41\u0e21\u0e04, isamba<\/span> nel Mondo<\/h3><\/div><\/h3>\n\nNorth America<\/strong><\/span><\/p>\n\n- Rhus aromatica<\/li>\n
- Rhus copallinum<\/li>\n
- Rhus glabra<\/li>\n
- Rhus integrifolia<\/li>\n
- Rhus kearneyi<\/li>\n
- Rhus lanceolata<\/li>\n
- Rhus malloryi<\/li>\n
- Rhus michauxii<\/li>\n
- Rhus microphylla<\/li>\n
- Rhus ovata<\/li>\n
- Rhus republicensis<\/li>\n
- Rhus rooseae<\/li>\n
- Rhus trilobata<\/li>\n
- Rhus typhina<\/li>\n
- Rhus virens <\/li><\/ul><\/div><\/div><\/li>\n<\/ul>\n\n
Asia and Southern Europe<\/strong><\/span><\/p>\n\n- Rhus chinensis<\/li>\n
- Rhus coriaria<\/li>\n
- Rhus delavayi<\/li>\n<\/ul>\n
Australia<\/strong><\/span><\/p>\n\n- Rhus taitensis<\/li>\n
- Rhus sandwicensis<\/li>\n<\/ul>\n
South Africa<\/strong><\/span><\/p>\n\n- Rhus crenata \u2013 dune crow-berry<\/li>\n<\/ul>\n
<\/p><\/div><\/div>
<\/div>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” el_class=”single-text-h18″ css=”.vc_custom_1618494516755{background-image: url(https:\/\/redess.kreita.it\/wp-content\/uploads\/2021\/04\/Sommacco3.jpg?id=11659) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column]\t\t\n\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/redess.kreita.it\/wp-content\/uploads\/2021\/04\/storia_sommacco_sumac.png\")
\n\t\t\t\t\t\t\t<\/div>\n\t\t\t[vc_row_inner el_class=”text-button-h18″][vc_column_inner][vc_column_text]<\/p>\nThe sumac<\/span><\/h3>\nHistory of the sumac in Sicily<\/h2>\n
Inzenga – Palermo – Cultivation of the sumac 1874: “To support the desire of several friends of the island where the cultivation of the sumac, for the first time completely unknown, today would like to undertake and expand.”<\/em><\/p>\n“Sumac thrives very well in the olive tree region, and precisely in its hottest and southernmost sub- region where this tree acquires colossal proportions and never freezes, where the mildness of the climate allows the cultivation of orange, carob, pistachio, of prickly pear, and the production of manna, ash and that of cotton wool.”[\/vc_column_text]
Keep reading<\/a><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” el_class=”single-text-h18 single-text-h18_2″ css=”.vc_custom_1618499974352{background-color: #fffbef !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_row_inner el_class=”text-button-h18″][vc_column_inner][vc_column_text]<\/p>\nThe sumac<\/span><\/h3>\nUse in the kitchen<\/h2>\n
In Italy, in the past it was also used, as can be read in the book by Carducci and Gnaccarini of 1887 “Cookbook” , in which there are recipes with sumac.<\/p>\n
The color and scent of Sicilian Sumach<\/strong> are very attractive. Its culinary use is more frequent especially in Lebanese cuisine, to make gastronomic preparations sour, similar to how lemon is used by us in Italy or tamarind in India. Or, the sumac is spread as it is on breads or salads (for example the fattoush).[\/vc_column_text]
The species of Rhus present in Italy are: Rh. tripartite, Rh. pentaphylla, Rh. coriaria, Rh. typhina.<\/strong><\/em>[\/vc_column_text] Sumac has a high content of gallic acid<\/strong>, but also tannins, anthocyanins, flavonoid glycosides and organic acids.<\/strong><\/p>\n It also has several organic acids, such as citric, pyruvic and\u00a0malic acids, which are responsible for the sour taste of sumac. Among the bioactive substances there are also fatty acids, essential and not (in particular oleic and linoleic acids), vitamins (B1, B2, B6, B12, C, PP), carbohydrates (xylose and glucose), minerals (K, Ca, Mg, Na, P, Fe) and a good content of free amino acids. It is also an important source of fiber.[\/vc_column_text] North America<\/strong><\/span><\/p>\n Asia and Southern Europe<\/strong><\/span><\/p>\n Australia<\/strong><\/span><\/p>\n South Africa<\/strong><\/span><\/p>\n <\/p><\/div><\/div> Inzenga – Palermo – Cultivation of the sumac 1874: “To support the desire of several friends of the island where the cultivation of the sumac, for the first time completely unknown, today would like to undertake and expand.”<\/em><\/p>\n “Sumac thrives very well in the olive tree region, and precisely in its hottest and southernmost sub- region where this tree acquires colossal proportions and never freezes, where the mildness of the climate allows the cultivation of orange, carob, pistachio, of prickly pear, and the production of manna, ash and that of cotton wool.”[\/vc_column_text] In Italy, in the past it was also used, as can be read in the book by Carducci and Gnaccarini of 1887 “Cookbook” , in which there are recipes with sumac.<\/p>\n The color and scent of Sicilian Sumach<\/strong> are very attractive. Its culinary use is more frequent especially in Lebanese cuisine, to make gastronomic preparations sour, similar to how lemon is used by us in Italy or tamarind in India. Or, the sumac is spread as it is on breads or salads (for example the fattoush).[\/vc_column_text]The sumac<\/span><\/h3>\n
Nutritional Characteristics<\/h2>\n
\n\t\t\t\t\t\t\t<\/div>\n\t\t\t[\/vc_column][\/vc_row][vc_row full_width=”stretch_row” el_class=”single-text-h18″ css=”.vc_custom_1623936057181{background-image: url(https:\/\/redess.kreita.it\/wp-content\/uploads\/2021\/06\/Sommacco4.jpg?id=12210) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column]\t\t \n\t\t\t\t\t\t\t<\/div>\n\t\t\t[vc_row_inner el_class=”text-button-h18″][vc_column_inner][vc_column_text]<\/p>\nThe sumac <\/span>
Il Sommacco, Sumac, Sumaq, Sumak, Sumaco, Valanidh, So\u035eomak, \u0627\u0644\u0633\u0645\u0627\u0642, \u057d\u0578\u0582\u0574\u0561\u056f, \u0441\u043c\u0440\u0430\u0434\u043b\u0438\u043a\u0430, \u1000\u1017\u103b\u102c, \u6f06\u6811, ruj, \u6f06\u6a39, \u10e1\u10e3\u10db\u10d0\u10d9\u10d8, \u03c3\u03bf\u03c5\u03bc\u03ac\u03ba\u03b9, \u0ab8\u0ac1\u0aae\u0a95, \u05e1\u05d5\u05de\u05d0\u05e7, \u090f\u0915 \u092a\u094d\u0930\u0915\u093e\u0930 \u0915\u093e \u092a\u094c\u0927\u093e, \u30b9\u30de\u30c3\u30af, \u0cb8\u0cc1\u0cae\u0cbe\u0c95\u0ccd, \uc63b, \u0441\u0443\u043c\u0430\u043a, \u0d38\u0d41\u0d2e\u0d3e\u0d15\u0d4d, \u0441\u0443\u043c\u0430\u043a, \u0633\u0645\u06a9, \u0633\u0645\u0627\u0642, sumagre, \u0633\u064a\u0648\u0645\u0627\u06aa, \u0420\u0443\u0458, \u0b9a\u0bc1\u0bae\u0bbe\u0b95\u0bcd, \u0c38\u0c41\u0c2e\u0c3e\u0c15\u0c4d, \u0e0b\u0e39\u0e41\u0e21\u0e04, isamba<\/span> nel Mondo<\/h3><\/div><\/h3>\n
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\n\t\t\t\t\t\t\t<\/div>\n\t\t\t[vc_row_inner el_class=”text-button-h18″][vc_column_inner][vc_column_text]<\/p>\nThe sumac<\/span><\/h3>\n
History of the sumac in Sicily<\/h2>\n
The sumac<\/span><\/h3>\n
Use in the kitchen<\/h2>\n
![\"\"](\"https:\/\/redess.kreita.it\/wp-content\/uploads\/2021\/04\/cucina_sommacco.png\")
\n\t\t\t\t\t\t\t<\/div>\n\t\t\t[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"