Wholesale Sumac (Sumac) - Natural Spice

Sumac (Sumac): The Super Antioxidant Spice of Middle Eastern Cuisine Sumac (or Sumac, scientific name Rhus coriaria) is a spice with a characteristic ruby color and a tangy-citrus flavor, used for millennia in Middle Eastern and Mediterranean cuisine. Obtained by grinding the dried berries of the sumac plant, this spice is now recognized by the scientific community as a powerful superfood rich in antioxidants, vitamins, and bioactive compounds with extraordinary health benefits. Nutritional Composition and Active Ingredients Sumac is exceptionally rich in essential nutrients and phytochemicals with demonstrated biological activity. Studies published in the Journal of Ethnopharmacology highlight the presence of over 70 different phenolic compounds, including gallotannins, flavonoids, and anthocyanins, responsible for its therapeutic properties. Nutritional profile per 100g: * Vitamin C: 25-30mg (high antioxidant power) * Omega-3 fatty acids: Plant source of essential fatty acids * Proteins: 4-5g * Fiber: 10-12g (supports digestion) * Potassium: 1200mg (blood pressure regulation) * Calcium: 200mg (bone health) * Magnesium: 95mg (muscle and nerve function) * Iron: 3-4mg (prevention of anemia) * Antioxidants: Gallotannins, quercetin, kaempferol, myricetin Scientifically Validated Therapeutic Properties 1. Exceptional Antioxidant Power Sumac has one of the highest ORAC (Oxygen Radical Absorbance Capacity) values among all spices, with a score exceeding 312,400 μmol TE/100g. Research published in Food Chemistry shows that the gallotannins in sumac neutralize free radicals with an effectiveness 10 times greater than vitamin E, protecting cells from oxidative stress and premature aging. 2. Antibacterial and Antifungal Properties Microbiological studies conducted at the University of Ankara have demonstrated the effectiveness of sumac against numerous pathogens, including Staphylococcus aureus, Escherichia coli, Salmonella, and Candida albicans. The phenolic compounds inhibit bacterial and fungal growth, making it a natural preservative and support for the immune system. 3. Proven Cardiovascular Benefits Research published in the Journal of Research in Medical Sciences highlights that regular consumption of sumac significantly reduces LDL (bad) cholesterol and triglyceride levels while increasing HDL (good) cholesterol. Flavonoids improve vascular elasticity and reduce blood pressure, protecting against atherosclerosis and cardiovascular diseases.