Sumac is prized throughout the Middle East and Mediterranean for its bright, citrusy flavor and brilliant hue. Burlap & Barrel’s Cured Sumac is grown and harvested in Gaziantep Province in the western part of Turkey's Anatolia region. The deep, crimson-colored berries are harvested, chopped and packed in salt to cure. The result is a sumac that bright and tart with a delicate salinity and vibrant notes of fresh lemon zest and sour cherry.
Cured Sumac from Burlap and Barrel can be used as both a cooking and a finishing spice. Use it anywhere you want a burst of vivacious, citrus flavor and a touch of acidity. It elevates everything from soups and salads to dips and spreads. Sprinkle it over a simple salad of Persian cucumbers dressed in extra virgin olive oil, creamy whipped feta or carrot mutabal (a creamy vegetable-based dip similar to hummus flavored with lemon and tahini).
Combine with olive oil, a squeeze of lemon juice, chopped oregano and thyme leaves and use as an easy marinade for meats—like lamb chops, chicken thighs and pork tenderloin skewers—destined for the grill. Or mix with equal parts crushed Urfa Chili, smoky Pimentón de La Vera DOP and kosher salt for an all-purpose spice blend (we particularly love this as a rub for roasted chicken).
About the producer
Burlap & Barrel was founded with the mission to share premium-quality spices with home cooks and professional chefs while rejecting outdated industry norms riddled with countless middlemen, insufficient compensation for farmers and lack of transparency. Through partnering directly with small farms, Burlap & Barrel is able to shorten the supply chain, pay farmers 2-10 times the commodity rate and offer unique, high-quality spices made from historically overlooked plant varieties.