sumac, red, granules, coarse

The coarse cut of sumac is built for visibility. Sun-dried Rhus coriaria berries chopped, cured with salt, and rested for months until the aromatics deepen — the granular format holds its texture on the plate and blooms slowly against warm food. Sourced from the Urfa region of Turkey, where cure-and-rest is the traditional method. The flavor reads as bright citrus acidity with a slightly wine-like depth and a slow aromatic that builds as you eat. For rubs and vinaigrettes that need an even coat, see Sumac Fine.

Suggested Uses

Searing crust on lamb, chicken, or salmon — Press 1-2 tablespoons per pound of protein before searing, the higher end for red meat and the lower for delicate fish. The granules crackle in the pan and lock in as an acidic crust.

Finishing on roasted vegetables, halloumi, or shakshuka — Scatter 1 teaspoon over the dish right before serving. The heat releases the aromatics while the granules hold their texture.

Manakish (Middle Eastern flatbread) and focaccia — Brush the dough with olive oil and sprinkle 2 teaspoons per flatbread before baking. The granules stay visible through the bake and toast to a deeper aromatic.

Quick pickles — Add 1 tablespoon per quart of brine for pickled onions and shaved cabbage; sumac releases color and acidity within an hour.

Dry brine for slaws — toss 25 g coarse sumac, 15g Syracuse fine salt, 20g of our rice vinegar powder, 20g organic cane sugar with about 1kg or 1 large head of green cabbage, shredded, 3 medium sized red onions, sliced thin. Massage until the cabbage weeps, rest 30 to 60 minutes — no brine needed.

Grain salads — farro, bulgur, couscous — Toss 1-2 teaspoons per cup of cooked grain after cooling. The granules stay intact through dressing and deliver a textural acidity to each bite.

Mezze finishing — labneh, hummus, muhammara (red pepper-walnut dip) — Spread the dip in a shallow bowl, sweep the back of a spoon to make a well, and finish with 1 teaspoon and a pour of olive oil. The granules bloom as the dish warms to room temperature.

Cocktail rim — Mix 1 part coarse sumac with 1 part flaky salt for a Bloody Mary rim. The granules grip the glass, and the citrus tang lifts the first sip.

Ingredients: sumac, salt