Beet Powder - Beta vulgaris

Our beet powder is made from the red, fleshy root portion of the plant after the root hairs and green tops have been removed. One pound of beet powder re-hydrated is approximately equal to 9 pounds of fresh, unprepared beets.

Bell Peppers - Capsicum annuum var annum "Bell"

Dehydrated bell peppers are great for adding to soups, stews, marinades, sauces, and dips. You can also use dried bell peppers any time you'd use fresh.

Cabbage, Green - Brassica oleracea

In addition to vitamin C and fiber, cabbage contains phytochemicals. Toss directly into dishes with plenty of liquid, like soups. For other dishes, rehydrate before using.

Carrot - Daucus carota

Carrots belong to the Umbelliferae family along with parsnips, fennel caraway, cumin and dill. They're a source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes.

Celery Leaf Flakes - Apium graveolens

Grassy and hay-like, even a little bitter, the flavor of celery stalk and leaf is reminiscent of fennel and anise, but much milder.

Celery Stalk & Leaf - Apium graveolens

A biennial or annual herbaceous plant, celery's botanical name is Apium graveolens. Grassy and hay-like, even a little bitter, the flavor of celery stalk and leaf is reminiscent of fennel and anise, but much milder.

Corn, Sweet - Zea mays

Sweet corn is picked when immature and eaten as a vegetable, not as a grain-- unlike field corn varieties, which are harvested when the kernels are dry and fully mature.The kernels are boiled or steamed, and usually served with butter and salt, used in salads, and casseroles.

Dulse Leaf - Rhodymenia palmata

Dulse is a red algae that grows on the northern coasts of the Altantic and Pacific oceans. Long enjoyed as a nutritous food in Iceland and coastal areas of North American, it is now used as a seasoning or sea vegetable. Add to soups, stir-frys or mix with other vegetables.

Ginger, Crystallized - Zingiber officinale

Enjoyed in cuisines the world over for its warm, spicy-sweet aroma and flavor, ginger complements both sweet (think gingerbread) and savory (think stir-fry) dishes.

Green Beans - Phaseolus vulgaris

Green beans are the unripe fruit of any kind of bean. Varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods.

Lemon Peel - Citrus limon, Citrus x limon

Dried lemon peel maintains the flavor of fresh peel, but is darker in color because it is dried without preservatives. Use it in herb teas, or grind in blender and use in baking, spice blends, marinades and rubs.

Mushrooms, Button - Agaricus bisporus

The button mushroom is an edible mushroom, and can be used in a wide array of dishes. It's the most cultivated variety of mushroom. Button mushrooms are excellent on pizzas, salads, stir fries, and stews. Dried, they can be used in stews and stuffings.

Mushrooms, Shiitake - Lentinus edodes

Only the button mushroom is cultivated more than the shiitake, which is prized by cooks and herbalists alike. Shiitake is a forest mushroom native to Japan, China and Korea. The Japanese name — shiitake (shee-tah-kay) is derived from “shii” meaning the shiia or oak tree on which they grow and “take” meaning mushroom.

Orange Peel - Citrus sinensis

Orange peel is often used to enhance other flavors in desserts, gravies, sauces, and meat dishes. Dried orange peel can also be used as a garnish. It is a tasty addition to herbal tea blends.

Peas, Vegetable - Pisum sativum

Peas are protein-rich legumes and a good source of vitamin C. Add to recipes as you would fresh peas, or rehydrate and cook to serve fresh.

Pineapple Dices - Ananas comosus

Pineapple is an excellent source of dietary fiber, one serving providing 14% of daily requirements. Dices can be used in baked goods, salads, sauces, trail mixes, hot cereals, muffins, scones, fruit cakes, or eaten right out of the bag.

Potato Dices - Solanum tuberosum

You can have potatoes on hand without worrying about spoilage with these convenient potato dices. Rehydrate, cook and use, or add to casseroles, soups and stews.

Soup Vegetables

These blends offer different combinations of mixed dried vegetables such as carrots, dehydrated onion, potatoes, peas, tomatoes, celery flakes, bell peppers, parsley and green beans and can be used in soups, stews and other dishes calling for cooked vegetables.

Spinach - Spinacia oleracea

Spinach flakes have a characteristic spinach flavor and are convenient to use in dips, soups and tomato dishes such as lasagna.

Tomato - Lycopersicon esculentum

Tomato Flakes: Lycopene, one of nature's most powerful antioxidants, is found almost exclusively in tomatoes. These rehydrate quickly to add depth and zest to recipes. Use in place of sun-dried tomatoes. Recommended for soups, vegetable dishes, stews, salads.

Tomato Powder: For use when you need a little more tomato sauce or paste, but hate to open up a whole can. Works great to thicken pizza and spaghetti sauce.