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A powder that is used for producing meringue, the topping used for pies and various other desserts. Made from dried (dehydrated) egg whites blended with sugar, gum, corn starch, and flavorings, Meringue Powder is typically combined with water and then whipped to produce a meringue topping.

A powdered compound used in baking as a leavening agent. It consists of sodium bicarbonate (baking soda) and a starch, such as cornstarch.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A powdered spice made from the root vegetable known as the horseradish root that is a member of the mustard family.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A vanilla flavored powder that is made by grinding dried vanilla beans into a fine textured powder. When heat is applied to the ingredients, Vanilla Powder holds its flavor better than a vanilla extract, making it best suited for flavorings used for foods that are heated in some manner, such as baked goods or tea and coffee.

A soluble powder made from malted wheat flour combined with dry (powdered) milk. When added to liquid milk and ice cream, it creates a beverage with a malt flavor.

A popular seasoning made from dried garlic flakes that have been ground into a powder. Garlic powder is concentrated, so a little goes a long way.

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.

A ground powder produced from a selected variety of coffee beans that have been ground for brewing and then dried after brewing to produce a powdered substance.

Powdered whole eggs are another alternative to fresh eggs and are convenient to use and store. They can be used for most types of egg dishes or recipes requiring eggs.

A blend of five different spices that are commonly used as a seasoning in Asian food preparation, most specifically Chinese and Vietnamese foods.

A Creole or Cajun seasoning made by grinding the dried leaves of sassafras trees into a powder. It is often used as a thickener for gumbo, casseroles, stews, and other similar foods.

A finely pulverized sugar that dissolves quickly without using heat. It is used dry to provide a thin white coating for decoration on baked goods or it is mixed with other ingredients, such as milk, butter and flavoring, to create a frostings, icings, and glazes for cakes, cookies and pasteries.

A fine textured substance that is a common food ingredient in Europe and most notably used in British cooking.

A ground substance that is a purple colored starch made from the meat of purple yams, a tuber that has a gnarled appearance.

A mixture of spices, common in India, which is used to season a variety of different Indian foods. Dhanajiru is a combination of ground cumin, coriander, black pepper, and turmeric.

Dehydrated onions ground to a granular form and used for seasoning purposes.

A white, powdered substance, also referred to as potassium salt, that is the residue (by-product) from the tartaric acid remaining in wine casks after the fermented grapes have been removed.

A sweetener that is most often made from processed sugar cane and sugar beets. Also referred to by its chemical name, sucrose, sugar is produced in many different forms such as granulated or white sugar, which have been highly refined and are most commonly used as a table sweetner or as a baking ingredient.