INTRODUCTION

Urfa, also known as Şanlıurfa, is a southeastern city in Turkey that is renowned for its rich and flavorful cuisine. One of the key ingredients in Urfa's culinary heritage is sumac, which is grown and harvested in the region.
Urfa sumac has a deep, reddish-brown color and a tangy, slightly fruity flavor with a hint of smokiness. It is known for its balanced acidity and its ability to enhance the flavors of a wide range of dishes, from grilled meats to vegetable stews.

The sumac berries are harvested in late summer and early fall, then dried and ground into a fine powder.

The traditional method of preparing Urfa sumac involves sun-drying the berries, then storing them in a cool, dry place for several months to allow the flavors to develop.

This particular variety of sumac undergoes a curing process. Unlike other sumacs that are dried, this type is chopped and preserved with salt.

This time-honored process results in a high-quality, aromatic spice that is prized by chefs and home cooks alike.
Urfa sumac is a versatile ingredient that can be used in a variety of dishes, including salads, marinades, dips, and roasted vegetables. It pairs well with other Middle Eastern spices like cumin and coriander, as well as with fresh herbs like parsley and mint.

HISTORY

The word "sumac" is derived from the Old French word "sumac" or "somac," which was borrowed from the Medieval Latin "sumach," which in turn came from the Arabic word "summāq." The Arabic word "summāq" referred to the sumac tree and its fruit, which were used in Middle Eastern cuisine as a souring agent and spice. 
The use of sumac as a culinary ingredient has a long history in the Middle East and Mediterranean regions, and it has been used in cooking and medicine for thousands of years.

COOKING TIPS

• Use it as a finishing spice: Sumac has a delicate flavor that can be lost if cooked for too long. Instead, sprinkle it over finished dishes just before serving, such as on grilled meats, roasted vegetables, or salads.
• Make a marinade: Sumac's tangy and slightly acidic flavor makes it a great addition to marinades. 
• You can substitute Sumac for lemon juice in any recipe.
• Add it to dips: Sumac can add a zesty kick to dips like hummus or tzatziki. Simply mix it with the other ingredients and adjust the seasoning to taste.
• Use it in dressings: Sumac can be a great addition to salad dressings or vinaigrettes. Mix it with olive oil, lemon juice, honey, and your favorite herbs for a delicious and tangy dressing.
• Try it in rice dishes: Sumac can add a subtle depth of flavor to rice dishes. Add it to the cooking water when making rice or sprinkle it over cooked rice for added flavor.
  
  

QUICK FACTS

Origin: Urfa, Turkey

Net Weight: 1.8 OZ (50 grams)

Tasting Notes: Burst of tanginess, fruity undertones, subtle smoky finish

Ingredients: 100% Sun-dried, cured Sumac Berries, ground (Rhus coriaria)

Aliases: sumak, sumaq,  somac, summāq

DISTRIBUTED BY: HERAY SPICE LLC

A PUBLIC BENEFIT CORPORATION BASED IN CHICAGO, IL, 60613

ORGANIC, NON-GMO, HALAL, NON-IRRADIATED, VEGAN, FREE OF PRESERVATIVES, FILLERS, SOY, EGG, NUTS, AND DAIRY.

SPICES ARE FILLED BY WEIGHT, NOT BY VOLUME AND MAY SETTLE AFTER PACKING.