Sumac

Sumac (Rhus coriaria) is harvested from wild and cultivated shrubs across eastern and southeastern Turkey, particularly in the Gaziantep, Urfa, and Hatay regions. The dried, ground berries produce a deep burgundy powder with a distinctive sour, fruity flavour irreplaceable in Middle Eastern and Eastern Mediterranean cuisine. Available in coarse and fine grind, packed under EU food safety standards.

A core spice for Middle Eastern food distributors supplying kebab shops, Lebanese and Turkish restaurants, and specialty grocery retail. Growing demand in mainstream European and North American markets as interest in Middle Eastern cuisine expands. Used as a finishing spice on salads, grilled meats, and dips, and as an ingredient in za’atar and other spice blends. Available in retail jars and bulk bags.