Product Description
PURPOSE
WHAT IS IT?
Strawberry is one of the most commonly used fruit flavors in the world. Fresh strawberries don’t integrate well into dry mixes, like a cake batter. For things like smoothies, use fresh strawberries. For recipes where you want strawberry flavor, but the liquid is either unusable, or inconvenient, or you want to amplify strawberry taste without using a ton of the fresh fruit, Strawberry powder is your go-to.
EXPERIENCE
This pink powder adds natural strawberry flavor, a in a more intense form. Strawberries are known for a light, sweet, mildly tart taste with a robust, yet mildly floral, sugar rush in the middle.
CULINARY GEOGRAPHY
Species of strawberries are grown, indoors, and outdoors, all over the planet. Indigenous to nearly all of the northern hemisphere and most of the tropical regions of the world, like their savory cousin, the onion, they are well known to most world cusines.
TRADITIONAL USES
- Frostings
- Add to sugar, and a pinch of salt for your own strawberry sugar rim for cocktails
- Strawberry-flavored baked goods
- Strawberry ice cream gets a boost with a little dry powder for intensity of flavor
IMPROVISATIONAL ‘RIFFS’
- Strawberry mashed potatoes - Outrageous pairing with strawberry-stuffed chicken
- Honey fish stir-fry’s final dusting before serving
- Strawberry angel hair - Dessert pasta. A bowl, brushed with a thinned Nutella, topped with strawberry angel hair tossed in hazelnut oil. Crushed hazelnuts and fresh strawberries top it.
- Strawberry-tomato gazpacho
THE BACKSTORY
Freeze-dried strawberry powder is a more recent innovation. Strawberries have been in use by humanity for thousands of years. The freeze-drying process dates back to the Incas, who took tubers from the low vallies, marched them up the mountain to high altitude, and allowed the cold and the wind, with little to no bacteria, to preserve food. The process shows up again in the 1920s, improves in the 1930s, but really doesn’t enter heavily into commercial foods until the 1950’s. Freeze-drying creates a high-quality result because the low temperature maintains the shape and nutrients of the product without breaking it down, as heating does. The quality of rehydrated products, then, is excellent!
AKA
Albanian: Pluhur Luleshtrydhe
Arabic: مسحوق الفراولة
Armenian: Ելակի փոշի
Azerbaijani: Çiyələk Tozu
Basque: Marrubi Hautsa
Belarusian: Парашок клубніц
Bengali: স্ট্রবেরি গুঁড়ো
Bosnian: Prah Jagode
Bulgarian: Прах от ягода
Catalan: Pols de Maduixa
Chinese (Simplified): 草莓粉
Chinese (Traditional): 草莓粉
Croatian: Prah Jagode
Czech: Jahodový Prášek
Danish: Jordbærpulver
Dutch: Aardbeienpoeder
English: Strawberry Powder
Estonian: Maasikapulber
Finnish: Mansikkajauhe
French: Poudre de Fraise
Georgian: მარწყვის ფხვნილი
German: Erdbeerpulver
Greek: Σκόνη Φράουλας
Gujarati: સ્ટ્રોબેરી પાવડર
Hebrew: אבקת תות שדה
Hindi: स्ट्रॉबेरी पाउडर
Hungarian: Eperpor
Icelandic: Jarðarberjaduft
Indonesian: Bubuk Stroberi
Irish: Púdar Sútha Talún
Italian: Polvere di Fragola
Japanese: ストロベリーパウダー
Kannada: ಸ್ಟ್ರಾಬೆರಿ ಪುಡಿ
Kazakh: Құлпынай Ұнтағы
Khmer: ម្សៅស្ត្របឺរី
Korean: 딸기 가루
Lao: ຜົງສະຕໍເບີຣີ
Latvian: Zemeņu Pulveris
Lithuanian: Braškių Milteliai
Macedonian: Прашок од јагода
Malay: Serbuk Strawberi
Malayalam: സ്ട്രോബെറി പൊടി
Mongolian: Гүзээлзгэний Нунтаг
Nepali: स्ट्रबेरी धुलो
Norwegian: Jordbærpulver
Persian (Farsi): پودر توت فرنگی
Polish: Proszek Truskawkowy
Portuguese: Pó de Morango
Punjabi: ਸਟ੍ਰਾਬੇਰੀ ਪਾਊਡਰ
Romanian: Pudră de Căpșuni
Russian: Порошок клубники
Serbian: Прах јагоде
Sinhala: ස්ට්රෝබෙරි කුඩු
Slovak: Jahodový Prášok
Slovenian: Prah Jagod
Spanish: Polvo de Fresa
Swahili: Poda ya Strawberry
Swedish: Jordgubbspulver
Tamil: ஸ்ட்ராபெரி பொடி
Telugu: స్ట్రాబెర్రీ పొడి
Thai: ผงสตรอว์เบอร์รี
Turkish: Çilek Tozu
Ukrainian: Порошок полуниці
Urdu: اسٹرابیری پاؤڈر
Uzbek: Qulupnay Kukuni
Vietnamese: Bột Dâu Tây
Welsh: Powdr Mefus
Yiddish: טרוסקאַווקע פּודער
Zulu: Impuphu Yesitrobheli
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