The Burlap & Barrel Difference – Our Spectacular Cured Sumac Grows Wild Around Gaziantep, Turkey, Where Instead Of Being Dried, It’s Chopped And Packed In Salt To Preserve It. It Has A Bright, Sour, Salty And Slightly Fermented Flavor, And Is One Of Our Most Popular Spices Among Professional Chefs And Home Cooks Alike.
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