my cart

GUARANTEED TO YOU

Best Seller
2.3 oz glass jar
16 oz container
Cured Sumac
Cured Sumac
Cured Sumac

Cured Sumac

Bright, sour, salty and slightly fermented, brings savory tartness to any dish.

$9.99
$9.99
$9.99
BUILD A SET & SAVE >

Why Burlap & Barrel?

  • Single origin spices sourced directly from small farms
  • Over 10,000 5-star reviews
  • Guaranteed to wow you or we'll replace
Categories
Best Sellers Asia Garnishing Kosher Rubs & Marinades Salads & Dips Turkey Wild Grown

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!

    “Tart and vivacious, invigorating citrus-like finish.”
    "We purchase Burlap & Barrel’s Cured Sumac by the pound." Sohla El-Waylly
    "The perfect topping for avocado toast."

    Highlights

    Origin:

    Gaziantep, Turkey

    Aliases:

    Sumak

    Process:

    Chopped, then packed in salt and cured

    Tasting notes:

    Sour Cherry • Salt & Vinegar • Sunny Acidity

    Pairs well with:

    Black Urfa Chili, Smoked Pimenton Paprika, Wild Mountain Cumin

    Ingredients

    Kosher
    non gmo clear
    no preservatives clear
    non irradiated clear
    1% salt
    Ingredients:

    Sumac berries (Rhus coriaria), salt (salt content is 1% by weight, or about 0.5 grams per jar)

    Cooking tips

    Amount fresh
    =
    Amound dried
    • 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.

    RECIPES

    SOURCING

    Sourcing image

    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!

    how do we compare? Supermarket Icon Supermarket Fair Trade Icon Fair Trade
    Heirloom Spices Yes No No
    Fair Prices for Farmers Yes No Depends on global commodity price
    Time in Storage None. We import spices at harvest Up to 10 years At least 1 year
    Flavor Profile Intense & fresh Stale & bland Inconsistent
    Knows Farmers Names Yes No Unlikely
    Customer Service Fast responses from real people! No There might be a 1-800 number?
    ×