Very distantly related to cashew and baies roses pink pepper, sumac is commonly found in foods all around the Mediterranean, as well as some Native American cuisines. These Turkish sumac berries have been chopped and cured in salt to preserve them, resulting in a moist flake that is coarser and more savory than our Lebanese Sumac. Vibrant, acidic, and with a hint of pleasing funk, we love this on mezze, chicken, or fish.
Contains: Sumac berries, salt.
- Botanical Name: Rhus coriaria
- Alternate Names: Sumach
- Origin: Gaziantep, Republic of Turkey
- Tasting Notes: Berries, salt, astringent, tannic, citrusy, savory, funky, stone fruit
- Pairs Well With: Chicken, fish, hummus
- Try In: Cucumber Yogurt Soup with Maras & Sumac Drizzle, Baharat-Spiced Tomato Soup with Buttered Spinach
- Special Tips: Best when used as a garnish or at the end of cooking. Taste and adjust the salt in your recipe, since the sumac is salt cured