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.
Jar (2 oz)
- Collaboration Van Van
- Lebanon
- Tasting Notes Peppery, Citrusy, Numbing, Piquant, and Sweet
- Pairs Well With Meat, veggies, carbs
- Special Tips Heat in a skillet and eat immediately
- Botanical Name Schinus molle
- Contains All the spices
- Allergens Celery
- Heat Level Extremely hot
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