VERY different, unless it’s an import. Most of the sumac growing wild in the US / North America is poisonous. Much like hemlock, where one variety is not only all-parts-posionous, but even the rotted canes -and anything they’ve leached into- are deadly for up to 3 years; whilst another variety is a great source of vitamin C and trace minerals, and makes a lovely and refreshing tea! 😮Have never cooked or worked with sumac before though! I am intrigued. We have sumac that grows here but it might be different
It’s just like…. argh! People! Can we work on naming things that kill us differently from things we eat?!? Please?!? And why don’t we, already O.o
The sumac used in middle eastern cooking is a red super citrusy/bitter combo that I’ve cheated for by mixing radicchio & citrus pith & lemon…. Or Cuban style green oranges. Middle eastern sumac is just so vibrant/dry/bitter/tangy it’s hard to emulate, but not impossible.