Cured Sumac

Bright, sour, salty and slightly fermented, brings savory tartness to any dish. Our spectacular Cured Sumac is made using an ancient preservation technique, packing fresh, wild sumac berries in salt. 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 has a bright, sour, salty and slightly fermented flavor. This is one of our most popular spices with home cooks and professional chefs alike!

Sumac grows wild in the hillsides of Southeastern Turkey in the city of Gaziantep, close to neighboring pistachio orchards. Since sumac is not cultivated, the harvest is done by villagers in the months of July and September — one person can collect up to 100 pounds of sumac berries per day (including the weight of the branches). Some villagers collect sumac casually, as they come across the bushes, and other villages do the foraging work on a seasonal basis.

After the ripe sumac fruits are harvested, they are laid out to dry in a sunny, airy environment. Once dried, the fruit shells are separated out, and the fruit is ground with table salt and allowed to cure.

Since sumac grows wild, seasonal variations in the color and appearance of the finished spice are to be expected!

HIGHLIGHTS

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

Pairs well with: Black Urfa Chili, Smoked Pimenton Paprika, Wild Mountain Cumin

COOKING TIPS

¼ tsp powder = 1 tsp lemon juice

Swap it for lemon juice in any recipe

Use it to add character and brightness to salads, fish, meat or dips.

Sprinkle it over hummus, salad, roasted veggies, meat or scrambled eggs.