Sumac Lemon Pepper

Bright, peppery and full of citrusy snap.

$39.99
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Why Burlap & Barrel?

  • Single origin spices sourced directly from small farms
  • Over 12,000 5-star reviews
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You’ve had lemon pepper before — but never like this. We skip the artificial shortcuts and go straight for real lemon powder made from whole lemons for pure, vibrant citrus flavor. Our twist? Savory-tart Cured Sumac for an extra sparkle on the tongue, balanced with black pepper, garlic, thyme and just the right amount of salt, so it’s ready to use straight from the jar. Bright, tangy, and easy to love — a timeless seasoning with a Burlap & Barrel twist.

Shake it onto creamy dips, avocado toast and tuna salad for a quick upgrade, or sprinkle over roast chicken, fish and vegetables. Try it wherever you want sunshine and brightness in a bite — it’s lemon pepper, for real this time.

Ingredients

Cured Sumac, Lemon Powder, Robusta Black Peppercorns, Wind-Blown Sea Salt, Purple Stripe Garlic,Flowering Hyssop Thyme

Kosher
no preservatives clear
non gmo clear
non irradiated clear
22% Salt

Cooking tips

  • Toss with olive oil and drizzle over roasted potatoes or chicken before serving.
  • Sprinkle on cucumbers, tomatoes, or melon for an instant flavor boost.
  • Mix into yogurt, tahini, or vinaigrettes for a punchy, lemony finish.

Recipes

Sourcing

For our Classics Reinvented Seasonings, we use the same single origin spices our customers already love, sourced through close partnerships with farmers around the world. Those ingredients come together in familiar, easy-to-use blends that make exceptional spices part of everyday cooking.

We made our Sumac Lemon Pepper stand out by building it around our wild-foraged sumac from southeastern Turkey. Growing on the hillsides around Gaziantep, often alongside pistachio orchards, sumac is not cultivated but gathered from naturally occurring shrubs. Harvest takes place by hand in late summer, when villagers collect the ripe berry clusters from the hillsides, either casually as they encounter the plants or through seasonal foraging work organized at the village level.

After harvest, the berries are laid out to dry in open, airy spaces, relying on sun and natural airflow. Once fully dried, the fruit shells are removed and the remaining fruit is ground with salt and allowed to cure, a traditional step that helps stabilize the spice and shape its tangy, citrusy character. Because this sumac grows wild and responds directly to seasonal conditions, natural variation in color and appearance from harvest to harvest is expected — and a reflection of how closely this spice is tied to place.

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