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Sumac—meaning “deep red” in Arabic—is a burgundy-colored spice made from dried and ground berries of the sumac plant, a shrub found in almost every country bordering the Mediterranean Sea. Villa Jerada’s version—sustainably harvested and blended in Türkiye—has a punch of bright, savory and tangy flavor thanks to malic acid, a subtly tart, warm cousin to citric acid. This sumac is coarser than other brands we’ve tried and appears to be almost wet, a good indicator of fresh, high-quality sourcing. We love it in meat rubs, paired with fatty cuts of lamb or fish, as a finish for fried foods or in place of citrus or vinegar—especially in marinated onions. Its vibrant color and acidic notes add a pop of brightness to dips like Turkish Hummus, Whipped Feta Dip and Mutabal.

Net Weight/Volume: 2.1 ounces
Place of Origin: Türkiye

How to Use: Use it to cut through fatty foods like lamb or fish, sprinkle on fried foods or salads and add to your favorite meat rub or marinade. We like it in sumac-marinated onions: Slice one to two red onions, dust in a tablespoon of sumac, drizzle a good amount o

Non-Milk Street Spices

Villa Jerada Sumac