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 , and .

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 of olive oil and add salt and lemon juice to taste before refrigerating (the longer it sits in your fridge, the better it tastes). If you like margaritas, add a couple of teaspoons of sumac to a margarita mix and let it steep overnight, resulting in a pretty purple hue with fruity-tart flavors. Or try it in dips like , and .