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Old March 6, 2019   #12
Zana's Avatar
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,502

Originally Posted by Salsacharley View Post
This is fantastic! Congratulations! Are you going to dehydrate and powder your ginger? I'm growing ginger and turmeric this year.
Yes going to try dehydrating the ginger and then grinding it into a powder. Should be really intense. The garlic powders are far more intense than anything you get in the powder form from a grocery store, bulk store or even a health food store. Partly because I know how old it is. And since I keep it in vacuum sealed mason jars, it ends up lasting way longer.

So I'm thinking that horseradish is also going to be a big difference than store bought. God knows the pepper powders were amazing, as were the carrots.

Thinking about adding beets - root & leaves, onions, butternut squash, yams/sweet potatoes, potatoes (if ground to a flour fineness can use that for GF recipes), parsnips, celery, zucchini, cucumber, radish, rhubarb, bananas, strawberries, blueberries, raspberries, blackberries, peaches, plums, nectarines, apricots, and pumpkin over the next year to my list of dehydrated powders. They can be used in smoothies, sauces, baking, whatever else comes to mind, especially if I am cutting back salt in adding something else to compensate.

Last year I dried a lot of dried herbs (whole or ground) and then vacuum sealed them in 250ml jars. Opened a jar each of chive and holy basil powder the other day and it smelt like it was fresh from the garden, even though it was dried.

Going to have to make a lot more of the spice blends this year, when the herbs in the garden are far more plentiful. Going to be doing a number of regionally different Za'atar and other Middle Eastern blends since those went over big time with family, friends and clients. Now if I only had my own commercial kitchen and could be pumping this out in bigger quantity I'd be able to meet the demand I had from local chefs.

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Last edited by Zana; March 6, 2019 at 12:43 PM.
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