Our spectacular Cured Sumac grows wild around 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 professional chefs and home cooks alike.
Cured Sumac is a classic Middle Eastern finishing spice. Swap it for lemon juice in any recipe or use it 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.
Bon Appetit called our cured sumac “tart and vivacious” and said that it gives dishes “invigorating citrus-like finish (and a deep red-violet hue that you couldn’t dream up).” We agree.
- Origin: Gaziantep, Turkey
- Process: Chopped, then packed in salt and cured
- Ingredients: Sumac berries (Rhus coriaria), salt (salt content is 1% by weight, or about 0.5 grams per jar)
- Tasting notes: Sour Cherry • Salt & Vinegar • Sunny Acidity
- Sprinkle on top of hummus, baba ganoush or 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)
- In Çilbir-Inspired Eggs (community recipe)
- Pairs well with: Black Urfa Chili, Smoked Pimenton Paprika, Wild Red Juniper Berries
My husband and I had no idea what to expect sumac to taste like and we were pleasantly surprised with how bright and complex the flavor was. Notes of citrus and berry, salty and tart. It's a gorgeous addition to our spice collection and I can't wait to dial up the flavor in unexpected places, like eggs and chicken.
Delicious! Used the Sumac and black urfa chili to make delicious Persian cucmbers.
This is a wonderful spice. We used it on scallops and it was delicious!
Another big hit, is your cured sumac. Also recommended by Ethan. Love it, love it. Recommend to many friends. On my second order.
Excellent with stews, lamb, and over rice.