Onion and garlic powders are a mainstay in any kitchen, but why stop there? Keeping powdered fruits, vegetables, leaves, and even vinegars on hand gives you a trick up your sleeve, and a surefire way to impress your guests. Skip the sugar, all our powders are made from the pure ingredient in its dehydrated, powdered form. Below are our favorites, and how to use them, plus suggestions from Chef Jason Rosenthal from Brick x Dough.
Made from 100% Mango juice and a great addition to juices, smoothies and baked goods. A last minute mango lassi has never been so easy.
Let’s be honest, when’s the last time you had fresh Kaffir Lime Leaves on hand? A tiny pinch of this is all you’ll need, bloom it in oil or butter to impart a brilliant tangy flavor to a curry or fresh piece of fish.
Tart and colorful, use Cranberry Powder to add a hit of acid to your baked goods, dust it on top of panna cotta, cheesecakes, and frosted treats. Or, dilute with a little bit of rosewater and use on your lips and cheeks as an all natural blush.
A resourceful way to bring the sweetness of passion fruit to your spoon cakes, puddings, and muffins. Or turn your morning yogurt into a passion fruit parfait by stirring in a spoonful, and topping with toasted nuts.
When the lemons have run out, what better way to deliver a punch of acidity? Sprinkle it overtop roasted potatoes for a classic salt & vinegar flavor profile, or use it in a dry rub.
For your curries, soups, and stews, coconut milk powder will provide a creamy coconut flavor and texture when rehydrated.
Add a layer of smoky flavor to any spice mix, marinade, or sauce. A little bit goes a long way with this product, it creates a wonderful depth in meat dishes, stews, or sauces.
Chef Jason Rosenthal
Brick x Dough
"On a recent trip to SOS Chefs, I was introduced to the world of powders by Atef. Looking at the beautiful multicolored wall of flavor, she would scoop a bit of powder and dump it on the back of my hand for me to taste. Time after time, my taste buds would explode the second my tongue touched the micro crystals. Certain ones made sense to me off the bat; Carob Powder, Cheddar Powder, Garlic Powder, all recognizable. But when I saw the Balsamic Vinegar and Cider Vinegar Powders I began to realize the value that these unique ingredients can provide me on wood fired pizza. Whether it’s a little Balsamic Powder sprinkled on top of a finished maitake mushroom pie, or the Cheddar Powder on the base of plain pie for the hidden extra flavor, these powders can be utilized in so many different ways and I’m eager to continue exploring how they can influence my way of thinking in the kitchen. I truly love the way they add so much without really adding much at all."