Our Home Farm Herbery Chemical Free, Organic Garlic powder is dried ground and is a perfect addition to any pantry and it has a long shelf life.We love this about it but we love the flavor better.We have been able to maintain a great taste and a powerful, distinctive and authentic garlic flavor.
You can use it on Wings, chicken, pizza, sauces, ribs, fish, steak, potatoes, vegetables, pasta, dips, dressings, eggs and bread.
It is a great substitute for Garlic Powder Granulated, Garlic Salt, Garlic Pepper Rub, Garlic Minced, Garlic Bread Seasoning, Black Garlic Whole, Black Garlic Powder and Shallot Powder.
Ingredients: Pure Garlic Powder
Did you know that Garlic is one of the most popular ingredients in modern culture, with over 15 million tons produced worldwide each year?
1 oz sampler pack is $5.95
4 oz resealable bag is 11.95
16 oz resealable bag $29.95
Any size qualifies for free shipping and a free herb or herb blend of our choice so buy today.
Buy now and we thank you in advance as all our net proceeds go to St. Jude Children’s ResearchHospital
At Home Farm Herbery we often use onion powder when we need just a little onion and we do not want to peel a whole onion. Our Home Farm Herbery Onion Powder has a pungent, sharp and savory taste and aroma.Here are our substitutions: 1 tsp. of onion powder per every small onion or 1/3 cup of chopped onion a recipe calls for. Replace 1 tbsp. of dried onion flakes with 1 tsp. of onion powder.We recommend you add onion powder to your food during the final 15 minutes of cooking, even when a recipe calls for onion to be included earlier on.Pour onion powder into your hand first when adding it to a pot or pan. Dump it in from your hand, rather than from the package, to avoid letting steam into the package.
Ingredients: Organic Onion Powder
This is a universal spice only limited by one's imagination and you can use it as a substitute for Onion Minced, Onion Chopped, Toasted Onion, Onion Salt, Fancy Onion Salt, Shallot Powder, Garlic Powder Pure or Shallots Freeze Dried
All orders are shipped free and all orders receive a free, complimentary herb or herbal blend. So buy today.
1 oz. sampler packet $5.95
4 oz. resealable packet $12.95
8 oz. resealable packet $16.95
16 oz. resealable packet $29.95
We thank you in advance as all our net proceeds go to St. Jude Children’s ResearchHospital. Click here now
May the Creative Force be with you even in the kitchen,
Every year at Home Farm Herbery we plant a new annual crop
of Cilantro in order to get our coriander seeds from which we either sell the
seeds whole or grind them into coriander powder.
The seed of the cilantro plant is known as
coriander. Although cilantro and coriander come from the same plant, their
flavors are very different and cannot be substituted for each other. Coriander is the dried, ripe fruit of the herb
Coriandum sativum. The tannish-brown seeds have a sweetly aromatic
flavor which is slightly lemony. A zesty combination of sage and citrus,
coriander is actually thought to increase the appetite.
Not a lot of people in the USA
cook with coriander and Cilantro is used in many Mexican dishes especially
salsa.Coriander is used in lentils,
beans, onions, potatoes, hotdogs, chili, sausages, stews and pastries.
According to Wikipedia Coriander (Coriandrum
sativum), also known as cilantro, Chinese parsley or dhania,
is an annual herb in the family Apiaceae. Coriander is native to regions
spanning from southern Europe and North Africa to southwestern Asia. It is a
soft, hairless plant growing to 50 cm (20 in) tall. The leaves are variable in
shape, broadly lobed at the base of the plant, and slender and feathery higher
on the flowering stems. The flowers are borne in small umbels, white or very
pale pink, asymmetrical, with the petals pointing away from the centre of the
umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The fruit
is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter.
Most coriander is produced in Morocco,
Romania and Egypt,
but China and India
also offer limited supplies. Moroccan coriander has the boldest appearance,
followed by the Egyptian and Indian varieties. Romanian and Chinese coriander
is typically darker in appearance than other types.
Many people do
not know that all parts of the plant are edible, but the fresh leaves and the
dried seeds are the parts most traditionally used in cooking. Coriander is
common in South Asian, Southeast Asian, Middle Eastern, Central Asian, Mediterranean,
Indian, Tex-Mex, Latin American, Portuguese, Chinese, African, and Scandinavian
cuisine as well as in spice blends including curry powders, chili
powders, garam masala, and berbere. (You can find all of these at our Local Harvest store
Coriander's has a long history and it can be traced back for
thousands of years. Folklore says it was grown in Persia
3,000 years ago and used to fragrance the hanging gardens of Babylon.
There is mention of coriander in the Bible where manna is described as
being "like a coriander seed, white" (Exodus ). As civilization spread, so did the popularity and
uses of coriander. It has been used as a condiment and as an ingredient in
medicines. It is still widely used in tonics and cough medicines in India.
The leaves of the plant, cilantro, are also a popular flavoring in many Indian,
Latin American, and Southeast Asian dishes.Though used in North American cooking many cooks in this country do not
think culinary herbs are not high in many cooks pantry. However, I also think
that over the past 10 years and especially with all the cooking channels that
Cilantro is really easy and you can have a small kitchen garden near your back
door in the event you have the room to do so.Even a 4 foot by 4 foot raised bed will give you room for several
different herbs.For those who have no
room then consider small pots of herbs and especially Cilantro.For those who cook, but have no desire to
garden then you can simply go to LocalHarvest.org, search up Home Farm Herbery,
click on it and then search Cilantro and you will get a bunch of stuff on it
since we sell all the culinary cilantro and coriander one would want included a
limited amount of seeds. http://www.localharvest.org/coriander-seed-C23730
would one cook with coriander?Why not
try this Coriander, Barley, Leek Soup
I think you might enjoy the exotic flavors that add pungency
and depth to this hearty soup which is delicious all year round but especially
on a cold wintery day.
This recipe makes 10 servings, the prep time is 15 minutes
and the cooking time is 1 hr & 45 min.Complete time is 2 hrs.
Ingredients: 3 c water
1 c uncooked pearl barley
2 tbsp olive oil
2 med. onions, chopped
1 bunch leeks, chopped
1 1/4 lbs ground turkey or chicken
2 ½ qts. Chicken stock
1 ½ c Chinese rice wine
2 ½ tbsp ground coriander
Freshly ground black pepper to taste
In a saucepan, bring the 3 cups water to a boil. Stir in the
barley. Reduce heat, cover, and simmer 30 minutes.
Heat the olive oil in a stock pot over medium-high heat and
sauté the onions and leeks until tender. Mix in the chicken, and cook until
heated through. Pour the chicken stock into the pot, and stir in the cooked
barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
Mix the rice wine into the soup, and season with coriander.
Continue cooking about 10 minutes.
If you own a dehydrator it is not very hard to make your own
pumpkin powder which is used to add flavor and nutrients to many dishes, such
as pancakes or instant pumpkin puree for pies and other dishes simply by adding
water.I like the fact that by making my
own pumpkin powder, I can use my own fresh ingredients year round and save
It is moderately easy to make pumpkin powder and you must
use a pumpkin that is in ideal harvesting condition in order to have flavorful
Once you have chosen your pumpkin you must wash and dry the
outside of a pumpkin. You can use a large pumpkin or several smaller pumpkins when
you want a large batch of pumpkin powder.I like using the pie pumpkins and I avoid using the Jack-O-lantern
pumpkins or decorative pumpkins even though you can.I suggest Sugar Pie pumpkins; red Kuri, Pink
Banana and Cinderella pumpkins just to name a few.
Now cut the pumpkin in half and scoop out the seeds and set
them aside and then cut out the stem and blossom end and cut the pumpkin into
narrow pieces that are 2 inches long.
Next I steam the pumpkin slices by setting them on a
steaming tray over simmering water and I cook them with a lid on until they
start to soften. I stop the cooking and let them cool enough so I can easily
The next step is to set the slices on my dehydrator tray. If you do not have a dehydrator you can place
the pumpkin on a cookie sheet the oven with the heat set at "low" or
"warm." and dehydrate until all the moisture has been removed. Since
this takes several hours it will tie up your oven depending on how much pumpkin
you have so I recommend a dehydrator. A good dehydrator is fairly inexpensive
and usually costs $25.00 to $35.00 and can be found on such places as Amazon. If you are using your oven you need to check
the pumpkin periodically.Using a
dehydrator just set the timer to the desired time as per your instruction book.A dehydrator pays for itself in no time and I
personally feel that as the economy and the world changes having a dehydrator
is a great investment in learning how to survive hard times.
Once the pumpkin is totally dehydrated you must grind the
dried pumpkin into a powder using a food processor.I know one gal who uses a coffee grinder and
when I was in Mexico
I saw a woman using a mortar and pestle which took a lot of muscle and hard
Once your pumpkin is ground store the powder in a jar or
container with a tight seal and keeps it in a cool dry location.
To reconstitute pumpkin powder use 1 part powder to 2.5
You can do the same thing with most vegetables and I like to
do carrots the same way.I like to make
sure my carrots are not woody.I remove
stalks and tips and then wash carrots,
scrape off the skins and then slice to about 56 mm thick using stainless steel
Next I blanch the slices for 3 minutes in hot water
containing 1.5 ounces of salt per gallon. Then cool immediately in running
water. I have never had to worry about
the carrots browning, but if you wanted to prevent browning and discoloration
you can dip them in 0.1 percent sodium erythorbate.
Now I spread the carrots evenly on my dehydrator trays. I
have a friend who dries her carrots in her solar dryer and another who uses her
oven at temperature of 150º F. Dry until the temperature is down to 6%. Cool
and then pulverize in a blender or electric grinder.
I use carrot powder by adding to flour mixes when I make
carrot cake or add to stews or soups when I want a carrot flavored base
thickening.You can reconstitute carrot
powder using 1 part carrot powder with 4 parts water.
Powders are an easy way to have emergency rations, take up
less space and for me reduce space in my freezer or eliminate canning while preserving
more of the flavor.
I like the fact that dehydration goes on without taking up
all my time and it allows me to do a lot of other things while my dehydrator is
doing its thing.