Cured Sumac

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.

“Tart and vivacious, invigorating citrus-like finish.”  Bon Appetit 

"We purchase Burlap & Barrel’s Cured Sumac by the pound." Sohla El-Waylly, New York Times

"The perfect topping for avocado toast." FastCompany

• Origin: Gaziantep, Turkey
• Aliases: Sumak
  
• 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

COOKING

• Chickpea Sumac Salad
• Çilbir-Inspired Eggs
• Add to chopped tomatoes and cucumbers with a few glugs of olive oil
  
• Pairs well with: Black Urfa Chili, Smoked Pimenton Paprika, Wild Mountain Cumin