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Dried Fruits & Vegetables

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Beet Beet - Beta vulgaris

Bell Peppers 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.

Carrot Carrot - Daucus carota

Carrots belong to the Umbelliferae family along with parsnips, fennel, caraway, cumin and dill.

Celery Leaf Flakes 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 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.

Dulse Leaf Dulse Leaf - Palmaria 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 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.

Lemon Peel Lemon Peel - Citrus 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.

Maqui Berries Maqui Berries - Aristotelia chilensis

Maqui berry is an intensely purple berry that grows throughout parts of southern Chile. Delicious and sweet – these berries are bursting with flavor!

Mushrooms, Shiitake 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 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.

Pineapple Dices 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.

Soup Vegetables 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 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 Tomato - Lycopersicon esculentum

Tomato Flakes: 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.

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