This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is 12000 BC by inhabitants of the modern Middle East and Asia.
Dried foods
Processed foods
B
Baker's yeast – used as a leavening agent in baked foods such as breads, cakes, and pies. Bouillon cubes – are dehydrated bouillon (French for broth) or stock formed into small cubes about 15 mm per side. They are typically made by dehydrating vegetables, meat stock, a small portion of fat, salt, and seasonings, and shaping the resulting solids into small cubes. Vegetarian and vegan types are also made. Instant breakfast – typically refers to breakfast food products manufactured in a powdered form, which are generally prepared with the addition of milk and then consumed as a beverage. An example is Carnation Instant Breakfast, introduced in 1964.
C Instant coffee – is a beverage derived from brewed coffee beans. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form is also manufactured.
E Powdered eggs – are fully dehydrated eggs made using spray drying in the same way that powdered milk is made. Powdered eggs have a storage life of 5 to 10 years when stored without oxygen in a cool environment. Another dried egg product is freeze-dried eggs, which can be shelf-stable for up to 25 years.
I Freeze-dried ice cream – is ice cream that has had most of the water removed from it by a freeze-drying process; sealed in a pouch, it requires no refrigeration. It achieved fame as a food in human spaceflight.
J Edible jellyfish – is often salt-cured, creating a dried finished product.
K Kashk – is used in a large family of foods found in Lebanese, Palestinian, Egyptian, Kurdish, Iranian, and Central Asian cuisine. It is made from drained sour milk or yogurt by forming it and letting it dry. It can be made in a variety of forms, including rolled into balls, sliced into strips, and formed into chunks.
M Evaporated milk – is a shelf-stable canned milk product with about 60% of the water removed. It differs from sweetened condensed milk, which contains added sugar. Powdered milk – is a manufactured dairy product made by evaporating milk to dryness. In modern times, powdered milk is usually made by spray drying nonfat skimmed milk, whole milk, buttermilk, or whey. Pasteurized milk is first concentrated in an evaporator to around 50% milk solids. The resulting concentrated milk is then sprayed into a heated chamber where the water almost instantly evaporates, leaving fine particles of powdered milk solids.
N Non-dairy creamer – is a liquid or granular substance intended to substitute for milk or cream as an additive to coffee or other beverages. Instant noodles – are dried, cooked noodles usually sold with packets of flavoring powder and/or seasoning oil. Instant ramen is a very common type of instant noodle product. Nutritional yeast – is sold in the form of flakes or as a yellow powder and is used as a food supplement.
O Instant oatmeal – is cooked oatmeal, dried, and reconstituted with hot water.
S Snack bar or food bar – is a pressed cake of grains, nuts, and fruits that can take the place of meals. They are an important source of food energy for circumstances when preparing a meal is inconvenient. Instant soup – consists of a packet of dry soup stock that does not contain water, and are prepared by adding water and then heating the product for a short time, or by adding hot water directly to the dry soup mix. Portable soup – is a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of the later meat extract and bouillon cubes, and of industrially dehydrated food.
T Tarhana – is a Central Asian dried soup. Instant tea is a powdered mix in which water is added, in order to reconstitute it into a cup of tea. Tempeh – is soybeans pressed into a cake that undergoes fermentation. When dried it has a shelf life of several months. Terasi (trassi in Dutch) – Indonesian (especially Javanese cuisine) variant of dried shrimp paste usually pressed into dry blocks. It is also sometimes sold ground as a granulated powder.
Plant foods
Dried fruit Dried fruit is fruit from which the majority of the original water content has been removed, either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life.
A
Aam papad – a mango Ancho chili – the dried form of poblano chili. Apple chips Dried apple – can be eaten dried or reconstituted (soaked in water, alcohol or some other liquid) for later use. Dried apricot – can be dried either whole or in halves, with or without kernels.
B Banana chips – are dried or deep-fried slices of bananas commonly found in Brazil, Indonesia (as kripik) and India. Black lime – is a spice used in Middle Eastern dishes made by boiling fresh limes in salt water and sun-drying them until the insides turn black.
C
Chenpi – is sun-dried tangerine (mandarin) peel used as a traditional seasoning in Chinese cooking and traditional medicine. Dried cherries Chipotle – a smoked, dried jalapeño pepper. Coconut – can be dried whole or halved. A common product is coconut that has been dried and shredded. Dried cranberry – is made by partially dehydrating fresh cranberries, a process similar to making grapes into raisins.
D Dates, the fruit of date palm – can be dried, often by sun-drying.
F Dried fig – is used in food products such as fig rolls. Traditional dried fruit – are types of dried fruits that are either sun-dried, such as raisins and dried figs, or dehydrated in wind tunnels and other dryers, such as dried plums (prunes), apricots, and peaches.
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