The Cook's Cook Collection

Potency, depth of flavor, place of origin, supporting small growers - it all makes a difference!

Sumac
Limestone Rosemary
Flowering Hyssop Thyme
Sun-Dried Tomato Powder
Smoked Paprika
Black Garlic

Sumac
We love the versatility of sumac, which is found in Mediterranean and Middle Eastern dishes. It has a tangy, citrusy flavor that makes it a great substitute for lemon, lime, and salt. Our favorite use for sumac is as a table condiment. It can be served in a small decorative bowl with a spoon or pinched with the fingers like flaky sea salt. Sumac works equally well in chicken dishes, meatballs, or roasted meats. It’s excellent in yogurt dishes, on eggs, or hot or chilled roasted vegetables.

Limestone Rosemary
Grown in limestone-rich soils of the Mediterranean, Limestone Rosemary expresses its terroir in its vibrant flavor and fragrance. Inferior products contain broken pieces and rosemary dust and may have multiple sources and uncertain age. This best-quality product will make a difference wherever it’s used. One of our favorite recipes is one of the simplest: a roasting chicken rubbed with olive oil and garlic and liberally seasoned with Limestone Rosemary and Flowering Hyssop Thyme. Sensational!

Flowering Hyssop Thyme
Just a touch of Flowering Hyssop Thyme adds fresh fragrance and herbal depth to poultry, meats, sauces, dressings, and more. We like it in turkey stuffing and gravy, rubbed on a roasting chicken, and in beef stroganoff. It’s great in a mixture of herbs and spices and adds a heavenly scent to frying mushrooms and onions. 

Sun-Dried Tomato Powder
When just a touch of tomato flavor is wanted, Sun-Dried Tomato Powder provides delicacy and color. It adds a nice twist to a light sauce, as a garnish on chilled white soup or sprinkled on deviled eggs. We also love it dashed over vegetables dressed in a white sauce and dusted on roasted fish filets.

Smoked Paprika
We can’t say enough about the joy of Smoked Paprika! The simplest recipes become company-worthy by adding a subtle touch of smoked paprika. Sauté shrimp, garlic, and scallions in olive oil and a touch of butter. Add a dash of white wine, sherry, or fresh lemon juice and a sprinkle of smoked paprika. Dinner in minutes, ready to serve by itself or over pasta, rice, or couscous.

Black Garlic
Black Garlic adds umami—depth of flavor—to dishes that will benefit from its subtle sweetness. Add it to aioli as a dip for fries, mix it with butter and cream to mashed potatoes, and add it to risotto or pasta. We recommend adding Black Garlic to compound butter with minced shallot and chives to top grilled steak. Or make a puree of goat cheese, flaky salt, coarsely ground multi-color peppercorns, and Black Garlic to serve on party toasts.