Antep sumac is a traditional spice unique to Gaziantep province, distinguished by its tangy aroma and vibrant red color. Derived from the fruits of the Rhus coriaria L. plant, belonging to the Anacardiaceae family, it was registered as a mahreç indication on July 8, 2021, under Law No. 6769 on Industrial Property, with protection secured by the Gaziantep Commodity Exchange.

The sumac fruit is round or slightly flattened, resembling a lentil, and contains a single seed. The seed is kidney-shaped, gray-brown, and hard. The fruit’s flesh surrounds the seed with a thick, tangy, slightly spicy sap. The fruit exhibits reddish hues, naturally glossy without the addition of oil during processing.

Production Process

Sumac fruits are harvested in Gaziantep from late July to early August, when their tartness is most pronounced due to early picking. The branches are cut with pruning shears, and the low-growing tree structure requires no specialized equipment. Harvested in clusters, the fruits are dried on cloth under the sun for 5–6 days. They are then separated from their stalks by beating with a shovel or using machinery.

Grinding is performed using stone mills or grinding machines. The outer husk is separated with a sieve, and the powdered sumac is collected below. Salt is added in one of two ways: mixed with water during grinding or blended post-grinding in a mixer. If water is used, the sumac is dried again. The final product has a maximum salt content of 6% and a moisture content of up to 13%.

Storage Conditions

Antep sumac can be stored for extended periods without spoilage in cool, dry environments away from sunlight.

Geographical Connection and Inspection

The product’s reputation is directly tied to the sumac grown in Gaziantep, requiring all production stages to occur within the province. Inspections are coordinated by the Gaziantep Commodity Exchange, conducted at least annually by a three-member committee including representatives from the Şehitkâmil and Şahinbey Chambers of Agriculture. Inspection criteria include the plant’s growing location, harvest timing, drying and grinding methods, the final product’s physical characteristics, and proper labeling on packaging.