Sumac harvest begins in Kahramanmaraş and Elazığ

The sumac harvest has commenced in the regions of Kahramanmaraş and Elazığ, Turkey. The plant grows naturally in rural areas, such as riverbanks and slopes, and serves as a vital ingredient in local cuisine and for restaurant use.

In Kahramanmaraş, the sumac is processed through traditional methods to create ‘ekşi ahıdı’, a concentrated sour sauce. For 2026, prices for unground sumac sourness range between 200 and 300 TL per kilogram, while the concentrated ‘ekşi ahıdı’ can reach approximately 2,000 TL per kilogram. The residue from processing is priced between 150 and 170 TL per kilogram.

In the Palu district of Elazığ, the harvest of naturally occurring sumac has also begun. Local farmers report that the spice is increasingly preferred over citric acid in dishes like meatballs and salads. The current market price for sumac in this region is reported at 350 TL per kilogram, providing a significant source of supplementary income for local villagers.