I've dehydrated a few vegetables and herbs this year and made a some powders and spice blends; pumpkin spice, beetroot powder, smoked sweet red paprika, tomato salt, celery salt, vegetable and herb mix salt.
I will make nasturtium salt, but the leaves, seeds and flowers are not dried yet.
When it's all dry, I will weigh it and blend it with 20% of the salt.
I love beetroot powder in smoothies, porridge, cake, cookies… It tastes nicely sweet and it gives a really nice color to the food. I think I will need to make more next year because I'm already running out.
I made it in the summer and this one is really my favorite. I've roasted red peppers on an open fire and dehydrated it after. When completely dry, I've grounded it and mix it with 20% of salt.
This one came up unplanned, when I was preserving tomato pelati. For that I needed to peel the tomatoes and I didn't really want to throw them away, so I dried them, grind and mixed them with salt. It's a really nice spice for sauces and roasted vegetables.
I've used stems and celery leaves. Dehydrated it, ground it and mixed it with salt.
I totally fell in love with celery salt, it's just so useful!
I love it in soups, sauces, with vegetables and I always use it when making risotto.
