Cured Sumac

Our spectacular cured sumac is grown in Gaziantep, Turkey, where instead of being dried, it’s chopped and packed in salt to preserve it. It has a bright, sour, salty and slightly fermented flavor, and is one of our most popular spices among top restaurant chefs.

A classic Middle Eastern finishing spice, swap it for lemon juice in any recipe or use to add character and brightness to salads, fish, meat or dips. It also makes a perfect topping for anything from hummus to salad to roasted veggies or meat to scrambled eggs. Highly, highly recommended.

• Origin: Gaziantep, Turkey
• Process: Chopped, then packed in salt
• Ingredients: Sumac berries (Rhus coriaria), salt
• Tasting notes: Sour Cherry • Salt & Vinegar • Sunny Acidity

COOKING

• Sprinkle on top of hummus, baba ganoush, or even eggs
• Dust over roast or fried fish and chicken
• Add to chopped tomatoes and cucumbers with a few glugs of olive oil
• In Chickpea Sumac Salad (community recipe)
• Pairs well with: Black Urfa Chili, Smoked Pimenton Paprika, Wild Red Juniper Berries