User Manual
30 1-800-288-4545
HOMEMADE CHILI POWDER
Add to your favorite Mexican recipe or use in
ground meat for tacos.
3 ounces dried chilies (mild peppers such
as Anaheim, or a combination of mild and
hot peppers)
1 Tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground oregano
1/2 teaspoon ground cloves
1 teaspoon ground coriander
Peppers dried in a dehydrator retain their
original color and flavor. They may either be
dried whole or in halves, skin side down.
Hotness and flavor will vary with the chilies
used. Removing the seeds will decrease the
hotness. Make sure that peppers are
completely dry and stored in airtight
containers. Remove and discard stems and
seeds. Whirl pods in a blender until finely
ground. Allow powder to settle. Add
remaining ingredients and whirl briefly. Store
in an airtight container. Makes 1/2 cup.
HERB MUSTARD
Crush your own dried herbs and add them to
any commercially prepared or homemade
mustard for an intriguing taste treat.
1 teaspoon dried herbs, such as Basil,
Cilantro, Oregano, or Parsley. Finely crushed.
½ Cup mustard
Combine herb(s) of choice with mustard,
mix well. Cover and store in refrigerator until
ready to use.
FAVORITE HERB BLEND
Making culinary dried herb blends is almost
as gratifying as growing the herbs
themselves.
1 Tablespoon dried Oregano
1 Tablespoon dried Marjoram
1 Tablespoon dried Basil
2 teaspoons dried Summer Savory
1 teaspoon dried Rosemary
1 teaspoon dried Sage
In a glass jar, combine all the herbs
together thoroughly. Close the jar with
a tight-fitting lid. Use to flavor soups,
stews, or vegetable dishes.
BOUQUET GARNI
Thank the French for the term “Bouquet
Garni” meaning small bundle of herbs tied
together with string (or contained in
cheesecloth bag) that is added during
cooking to flavor soups, stews or other
savory dishes and then removed before
serving.
2 Tablespoons dried Parsley
2 Bay Leaves
1 teaspoon dried Rosemary
1 teaspoon dried Thyme
1 teaspoon dried Tarragon
Cut a piece of cheesecloth into a 4-inch
square and place the dried herbs in the
middle of it. Gather the corners and twist
them closed. Tie with string, leave enough
at the end to retrieve the bag from the
cooking pot.
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