Description
A powder made by removing moisture from vegetables through controlled drying.
Technical
Dehydration concentrates the vegetable’s solids while preserving heat‑labile nutrients such as carotenoids, glucosinolates, and lycopene. Thermal processes can trigger Maillard reactions that deepen color and flavor, whereas freeze‑drying preserves volatile aromatics and color by sublimation.
Science
Primary Reaction
Water removal (dehydration) via thermal or freeze‑drying, leading to concentration of solids and potential Maillard browning.
Sensory Profile
Aroma ()
earthyvegetalnuttyslightly sweetmildtoastedherbaceouscaramelizedmineral-likefresh-cut grass