Variousdried foods in a dried foods storeAn electricfood dehydrator with mango and papaya slices being dried
This is alist of dried foods.Food drying is a method offood preservation that works by removingwater from the food, which inhibits the growth ofbacteria 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.[1]
Bouillon cube – is dehydratedbouillon (French forbroth) orstock formed into a smallcube about 15 mm wide. It is typically made by dehydrating vegetables, meat stock, a small portion of fat, salt, and seasonings, and shaping them into a small cube. Vegetarian and vegan types are also made.
Instant breakfast – typically refers tobreakfast food products manufactured in apowdered form, which is generally prepared with the addition ofmilk and then consumed as abeverage.[2][3] An example includesCarnation Instant Breakfast, which was introduced in 1964.[4]
Instant coffee – is a beverage derived from brewedcoffee beans. Instant coffee is commercially prepared by eitherfreeze-drying orspray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form is also manufactured.[5]
Powdered eggs – are fullydehydratedeggs 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.[6] Another dried egg product is freeze-dried eggs, which can beshelf stable for up to 25 years.
Freeze-dried ice cream – isice 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 an unpopular food inhuman spaceflight.
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.
Evaporated milk – is a shelf-stable cannedmilk product with about 60% of the water removed. It differs from sweetened condensed milk, which contains addedsugar.
Powdered milk – is a manufactureddairy product made by evaporating milk to dryness. In modern times, powdered milk is usually made by spray drying[9] nonfatskimmed milk, whole milk, buttermilk, or whey.Pasteurized milk is first concentrated in anevaporator 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.
Non-dairy creamer – is a liquid or granular substance intended to substitute for milk orcream as an additive to coffee or other beverages.
Instant noodles – are dried, cookednoodles usually sold with packets of flavoring powder and/or seasoning oil. Instantramen is a very common type of instant noodle product.
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 offood energy for circumstances when preparing a meal is inconvenient.
Instant soup – consists of a packet of drysoup 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 latermeat extract andbouillon cubes, and of industrially dehydrated food.
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 (especiallyJavanese cuisine) variant of dried shrimp paste usually pressed into dry blocks. It is also sometimes sold ground as a granulated powder.
Dried fruit is fruit from which the majority of the original water content has been removed, either naturally, through sundrying, or through the use of specialized dryers ordehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC inMesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life.
Traditional dried fruit – are types of dried fruits that are either sun-dried, such as raisins anddried figs, or dehydrated in wind tunnels and other dryers, such as dried plums (prunes),apricots, andpeaches.
Goji, the fruit ofLycium barbarum – is usually sold in open boxes and small packages in dried form, and is traditionally cooked before consumption. The fruit is preserved by drying them in full sun on open trays or by mechanical dehydration employing a progressively increasing series of heat exposure over 48 hours.
Lavashak is a Persian fruit leather made of plums, apricots, or pomegranates.
Li hing mui – is salty driedplum. In most parts of China, it is calledhuamei. It was made popular in Hawaii by Yee Sheong, who in early 1900s, had begun importingli hing mui and various other preserved fruits i.e.crack seed snacks from China to Hawaii. The red powder, calledli hing powder, consists of ground-up plum skin that has previously been pickled in a combination of licorice,aspartame, food coloring, salt, and sugar.
Dried mangoes – the fruit of themango tree can be dried. ThePhilippines produces and exports dried mangoes.India popularly produces 'amchur' or dry mango as whole or powder, popularly used in pickles and masala.
Nuts – are classified as a fruit. In a culinary context, a wide variety of dried seeds are often called nuts, but in a botanical context, only ones that include theindehiscent fruit are considered true nuts.
Pink peppercorn – is a dried berry of the shrubSchinus molle, commonly known as the Peruvian peppertree. In 1982, theFood and Drug Administration of the United States banned the import of Brazilian peppercorns from France into the US, asserting that people who eat the berries risk an array of acute symptoms, such as swollen eyelids and indigestion. In response, thegovernment of France maintained that the berries are safe to eat if grown in prescribed conditions.[12] The United States later lifted the ban.
Sun-dried tomato – ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually treated with sulfur dioxide or salt before being placed in the sun in order to improve quality.[13]
Watermelon – can be freeze dried or rack dried like other fruits and vegetables and retains its nutritional value.
Wolfberry – or "goji berry" (Lycium chinense), is one of two species of boxthorn in the family Solanaceae from which the fruit is harvested, the other beingLycium barbarum.
Many types of dried and dehydrated vegetables exist, such as potatoes, beans, snap beans, lima beans, leafy vegetables, carrot, corn and onion.[14][15]
Daikon – cut and dried, is calledkiriboshi daikon, which is one of several common dried vegetables in Japan. It needs a rehydrating process before cooking or eating.
Instant mashed potatoes – have been through an industrial process of cooking, mashing and dehydrating to yield a packagedconvenience food that can bereconstituted in the home in seconds by adding hotwater and/ormilk, producing a close approximation ofmashed potatoes with very little expenditure of time and effort. A similar product is dehydrated shredded potatoes.
Beans – is a common name for large plantseeds used for human food or animal feed of severalgenera of thefamilyFabaceae (alternatelyLeguminosae). The term is sometimes used as a synonym ofpulse, though the term pulses is usually reserved for leguminous crops harvested for their dry grain. Dried beans includekidney beans,black turtle beans,pinto beans, and several others.
Some varieties ofmaize (usually called corn in North America) are dried to producepopcorn. Popcorn kernels with a high moisture content will pop when freshly harvested, but not well, and are also susceptible to mold when stored. So, popcorn growers and distributors dry the kernels until they reach the moisture level at which they expand (pop) the most when cooked. Dried maize left on the ear is also used for decorative purposes.
Mushroom extract – apaste-like, concentrated extract made from dried edible mushrooms.[19] Mushroom extract is used to add flavor to soups, sauces, soy sauce and other foods.[19]
Bokkoms – whole, salted and driedmullet (more specifically the Southern mullet,Liza richardsonii, a type of fish commonly known in the Western Cape of South Africa as "harders"),[23][24] and is a well-knowndelicacy from theWest Coast region of South Africa.
Boknafisk – a variant ofstockfish and is unsalted fish partially dried by sun and wind on drying flakes ('hjell') or on a wall. Boknafisk is mostly associated withNorth Norway, but it is eaten along the entire Norwegian coast down toBergen.
Budu – asauce traditionally made by mixinganchovy and salt in the range of ratio of 2:1 to 6:1 and then fermenting for 140 to 200 days.
Dried Cod skin – is acod skin that has been dried either by air drying, dehydration, sun drying orfood drying. Dried cod skin is popular as a dog treat.
Dried and salted cod – or "salt cod", iscod which has been preserved by drying after salting. Cod which has been dried without the addition of salt isstockfish.
Daing – also known as Tuyô, or Bilad refers to dried fish from thePhilippines, a variant of daing known aslabtingaw uses less salt and is dried for a much shorter period (only a few hours). The resulting daing is still slightly moist and meatier than the fully dried variant.
Juipo – a traditionalKorean pressed fish jerky sold as a street snack. Made from thefilefish, it is dried, flattened and seasoned and has a subtle sweet flavor.
Piracuí – known in the BrazilianAmazon region as "farinha de peixe" (fish meal), it is traditionally made from dried salted fish that is crushed or shredded.
Shũṭki (শুঁটকি) orShũṭki machh (শুঁটকি মাছ) – sun-dried fish or shrimp as prepared inBengali and Assamese cuisine in India andBangladeshi cuisine in general. In Western India it's colloquially called Bombay Duck. Dried fish is also used in some parts of South India and Sri Lanka
Tatami iwashi – a Japanese processed food product made from babysardines orshirasu laid out and dried while entwined in a single layer to form a large mat-like sheet.
Aliya - aLuo people traditional food. It consists of thin slices of meat that is cured with salt for preservation. The process of preparation traditionally involves drying in the sun.
Bakkwa – aChinese salty-sweet dried meat product similar tojerky. Bakkwa is made with a meat preservation and preparation technique originating fromChina.[33]
Bayonne ham – an air dried saltedham that takes its name from the ancient port city ofBayonne in the far South West of France, a city located in both thecultural regions ofBasque Country andGascony.Jambon de Bayonne hasPGI status. It is a slightly sweet, delicately flavored meat with little salt to the taste.
Biltong – a variety ofcured meat that originated inSouthern Africa, various types of meat are used to produce it, ranging frombeef andgame meats to fillets ofostrich from commercial farms. It is typically made from rawfillets of meat.
Borts – aMongolian air-dried meat with preparation involving cutting the meat into long strips which are hung in the shade.
Bresaola – air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made fromtop (inside) round, and is lean and tender, with a sweet, musty smell. It originated inValtellina, a valley in theAlps of northernItaly'sLombardy region.
Bündnerfleisch – an air-dried meat that is produced in thecanton ofGraubünden,Switzerland, The main ingredient is beef, taken from the animal's upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated withwhite wine and seasonings such as salt, onion and assorted herbs.
Cecina – in Spanish,cecina means "meat that has been salted and dried by means of air, sun or smoke". The word comes either from the Latinsiccus (dry) or from the Celticciercina related to modern Spanishcierzo or northern wind. In Spain, cecina is similar to ham but is made by curing beef, horse or (less frequently) goat, rabbit, or hare.Cecina de León, which is made of the hind legs of beef, salted, smoked and air-dried in the province ofLeón in northwestern Spain, has Protected designation of origin status.
Charcuterie – the branch of cooking devoted to prepared meat products, such asbacon,ham,sausage,terrines,galantines,pâtés, andconfit, primarily frompork.[36] Charcuterie is part of thegarde mangerchef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.[37]
Chinese sausage – a generic term referring to the many different types of sausages originating inChina.
Chipped beef – thinly sliced or pressed salted and dried beef. Some varieties are smoked to add flavor.
Chorizo – can be a fresh sausage, in which case it must be cooked before eating. InEurope, it is more frequently afermented, salt-cured, smoked sausage
Cold cut – precooked or cured meat, including dried sausages.
Country ham – a variety of cured ham that is typically very salty. Country hams are salt-cured (and occasionallynitrite- and nitrate-cured) for one to three months.
Culatello – a refined variety of prosciutto, made from heavier pigs, cut to a fraction of the normal prosciutto and aged, and may be cured withwine, with culatello diZibello having PDO status.
Elenski but – a dry-cured ham from the town ofElena in northernBulgaria and a popular delicacy throughout the country. The meat has a specific taste and can be preserved in the course of several years, owing much to the special process of making and the climatic conditions of the part ofStara Planina where Elena is located.
Fenalår – inNorway, salted, dried and cured leg of lamb. Curing time is normally about three months, but the "fenalår" may be matured for a year or more. The meat is dark red to brownish, with a pronounced taste of mutton. Fenalår is a very popular dish in Norway, and is often served with other preserved food at a Christmas buffet or atNorwegian Constitution Day. Normally the meat is served as thin slices, but it is also common – at informal gatherings – to send the leg around the table with a sharp, stubby knife. The guests then slice the leg themselves. Thus, in western Norway "fenalår" is called "spikkekjøtt", literally "whittle-meat", but this name may also origin from the word "speke", "to cure".
Hungarian sausages – thecuisine of Hungary produces a vast number of types ofsausages. Different regions in Hungary may have their own sausage recipes and tastes. The Hungarian sausages may be boiled, fresh or dried and smoked, with different spices and flavors, "hot" or "mild".
Jamón ibérico – "Iberian ham" (also calledpata negra and carna negra; "black hoof") is an expensive variety ofJamón made out ofblack Iberian pigs, produced mostly inSpain, but also in somePortuguese regions where it is calledpresunto ibérico.
Jerky – lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. Modern manufactured jerky is normallymarinated in a seasonedspice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70 °C/160 °F).
Jinhua ham – a type ofdry-cured ham named after the city ofJinhua, where it is produced, in theZhejiang province of eastern China. The ham is used in Chinese cuisines to flavour stewed and braised foods as well as for making the stocks and broths of manyChinese soups.
Kuivaliha – salted and dried meat, oftenreindeer meat, is a traditional food and a delicacy of northernFinland, prepared at springtime.
Kulen – a kind of highly spiced, semi-dried, smoked, cured sausage fromCroatia (Slavonia) andSerbia (Vojvodina). The meat undergoes fermentation-curing as well as the air-drying.
Lacón Gallego – a dried ham product fromGalicia,Spain withPGI status under European law. Historically,Lacón has been mentioned in texts since at least the 17th century. Only specific breeds of pigs are used to produce the food, and the actual product is only made with thepork shoulder.
Lahndi – a winter food popular in NorthernAfghanistan, that is usually prepared from lamb and sheep, although it can also be made from beef.
Lomo embuchado – a dry-cured meat made from apork tenderloin. It is similar tocecina, but with pork instead ofbeef.
Lountza – a meat delicacy ofCyprus of dried, smoked pork tenderloin.
Porkmachaca; eggs and potatoes wrapped in a tortilla, served with salsa
Machaca – a dish prepared most commonly from dried, spicedbeef orpork, then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes.[39]
Meat extract – highly concentratedmeatstock, usually made from beef. It is used to add meat flavor in cooking, and to makebroth for drinking. Meat extracts have largely been supplanted bybouillon cubes andyeast extract.
Njeguška pršuta – a specialty ofNjeguši, a village inMontenegro, Njeguška pršuta is a dry-cured ham, served uncooked, similar to Italianprosciutto. It has a unique flavor that is attributed to the result of the mixture of sea and mountain air and wood burned during the drying process.[40]
Pemmican – a historic food, pemmican is a concentrated mixture offat andprotein used as a nutritious food.
Pepperoni – an American variety ofsalami, usually made from cured pork and beef.[42][43] Pepperoni is characteristically soft, slightly smoky, and bright red in color.[44]
Pinnekjøtt – inNorway, a main course dinner dish oflamb or mutton,[45] its preparation uses a traditional method for food preservation utilizing curing, drying and in some regions also smoking.
Prosciutto – a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham,prosciutto cotto.
Rousong – a dried meat product with a light and fluffy texture similar to coarse cotton, originating fromFujian, China. It also spread toTaiwan.[46] Rousong is used as a topping for many foods, such ascongee,tofu, and savorysoy milk.
Rukuri – A traditional cured meat that originated fromCentral Kenya which is similar to jerky. It is prepared using thin slices of meat that are cured with honey as a method of preserving it. The meat has a specific taste and can be preserved in the course of several years owing to the special process of making it.
Salami – curedsausage,fermented and air-dried meat, originating from one or a variety of animals. Historically, salami was popular among Southern Europeanpeasants because it can be stored at room temperature for periods of up to 30–40 days once cut, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made across Europe.
Salumi – Italian cured meat products that are predominantly made from pork. It comes from the Italian wordsalume, pl.salumi "salted meat", derived from Latinsal "salt".[47] The term salumi also encompassesbresaola, which is made from beef, and also cooked products such asmortadella andprosciutto cotto.
Skerpikjøt – a type of wind-driedmutton, is a delicacy of theFaroe Islands which is traditionally eaten at Christmas but also at other times of the year.[48]
Slinzega – a type of air-dried meat produced inValtellina, in theItalianAlps. It is made in a similar manner toBresaola, with smaller pieces of meat, which therefore bear a stronger taste.
Speck – in parts of the English-speaking culinary world, the term "Speck" refers to Italian Speck, a type ofprosciutto.[50] Speck is also an English word meaning "fat" or "blubber", attested since the early 17th century.
Sukuti – theNepali word for dry meat (jerky). Sukuti is either consumed directly or charbroiled and spiced as an appetizer or snack or mixed with other ingredients and served asside dish.
Tapa – aPhilippine food made dried or curedbeef,mutton orvenison, although other meats or evenfish may be used. It is prepared using thin slices of meat that arecured with salt and spices as a method of preserving it.
Tsamarella – aCypriot traditional food. It consists of meat, usuallygoat meat, that is salted and cured for preservation. The process of preparation traditionally involves drying in the sun.
Tyrolean Speck – a distinctivelyjuniper-flavored ham originally fromTyrol, an historical region that since 1918 partially lies inItaly. Tyrolean speck is made from the hind leg of thepig, and is deboned before curing in salt and one of various spice combinations, which may includegarlic,bay leaves,juniper berries,nutmeg, and other spices. It is then rested for a period of several weeks, after which, the smoking process begins. It iscold-smoked slowly and intermittently for two or three hours a day for a period of roughly a week using woods such asbeech at temperatures that never exceed 20 °C (68 °F). It is then matured for five months.
^Pearce, K.N."Milk Powder"(PDF). New Zealand Institute of Chemistry.Archived(PDF) from the original on 30 January 2020.
^Hodel DR and Johnson DV. Dates. Imported and American Varieties of Dates (Phoenix Dactylifera) in the United States. University of California Agriculture and Natural Resources Publication 3498 (2007)
^Timothy Johns: With bitter Herbs They Shall Eat it : Chemical ecology and the origins of human diet and medicine, The University of Arizona Press, Tucson 1990,ISBN0-8165-1023-7, p. 82-84
^Απόχτιν.foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Retrieved26 November 2015.
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