Making Your Own Spices From Scratch | Summary and Q&A

2.3M views
November 17, 2019
by
Joshua Weissman
YouTube video player
Making Your Own Spices From Scratch

TL;DR

Learn how to make your own spices at home using a dehydrator, including dried herbs, chili powder, vegetable and fruit skin powders, garlic powder, mushroom powder, and citrus zest.

Install to Summarize YouTube Videos and Get Transcripts

Questions & Answers

Q: What is the recommended temperature and time for dehydrating herbs?

Herbs should be dehydrated at 115 degrees Fahrenheit or 46 degrees Celsius for 5 to 10 hours. Sturdy herbs like rosemary and thyme can be air-dried by tying them to a string of twine.

Q: How do you make chili powder from chili peppers?

Cut open the chili peppers, remove the membrane and seeds, and lay them on a dehydrating mat. Dehydrate at 130 degrees Fahrenheit or 54 degrees Celsius until completely dry, approximately 6 to 12 hours. Blend the dried chili peppers, separating the seeds from the flesh.

Q: Can vegetable and fruit skins be used to make flavored powders?

Yes, tomato skins and onion skins can be dehydrated and turned into a flavored powder. Lay the skins on a dehydrating mat and dry them at 130 degrees Fahrenheit or 54 degrees Celsius for 5 to 8 hours. Blend the dried skins into a smooth powder.

Q: How can garlic powder be made at home?

Slice garlic and place it on a dehydrating mat with a silicone mat covering it. Dehydrate at 130 degrees Fahrenheit or 54 degrees Celsius for 8 to 12 hours. Blend the dried garlic slices into a powder.

Q: What is mushroom powder used for, and how is it made?

Mushroom powder adds a strong mushroom flavor to dishes. Use any mushroom, separate the tops from the bases, lay them flat on a dehydrating mat, and dehydrate at 130 degrees Fahrenheit or 54 degrees Celsius for 4 to 8 hours. Blend the dried mushrooms into a powder.

Summary & Key Takeaways

  • Making your own spices at home can save money and reduce waste.

  • Using a dehydrator is recommended for dehydrating herbs, chili peppers, vegetable and fruit skins, garlic, mushrooms, and citrus zest.

  • Each spice has a specific temperature and time requirement for dehydration.

Share This Summary 📚

Summarize YouTube Videos and Get Video Transcripts with 1-Click

Download browser extensions on:

Explore More Summaries from Joshua Weissman 📚

Summarize YouTube Videos and Get Video Transcripts with 1-Click

Download browser extensions on: