This cured sumac from Burlap & Barrel is wild-harvested in Gaziantep, Turkey and preserved through salt-curing rather than conventional drying methods. The specialized preservation technique maintains the berries' vivid flavor while developing subtle fermented notes and extended shelf-life beyond dried alternatives. Sprinkle over finished dishes as a bright, acidic finishing element that replaces lemon juice in applications where liquid would be problematic, blend into dips and spreads where it adds both sour notes and visual appeal, or use as a dry marinade component where its naturally preserved acidity helps tenderize proteins while adding authentic Middle Eastern character.