Porcini spice powder is another easy-to-make flavor booster, seasoning, or whatever you want to call it.
It is a great way to add flavor and nutrients to your cooking. I use my homemade spice powders, more and more, they are my go-to flavor enhancers. Spice powders add that intense umami flavor to my dish, enhancing flavor and nutrition. Umami can reduce the salt used in your cooking without compromising ﬂavor. My favorite way to use the porcini spice powder is to season meatballs or add it to pasta dough or sauces. Adding a pinch of Parsley Cilantro Powder adds another layer of Latino-inspired flavor to soups, taco-filling beans, and more.
How to make Porcini Spice Powder
Grinding powders at home is a very simple process and a spice grinder makes the task much more manageable. The Cuisinart spice and nut grinder is my favorite tool to grind herbs, nuts, and spice. I store my powders in an airtight container in a cool place, away from direct light and humidity.
Porcini Spice Powder
Mushrooms are packed with nutrients, including B vitamins, and have been linked to potential health benefits, such as improved immunity and cholesterol levels. Especially dried mushrooms — are a great plant-based source of glutamic acid. They’re easy to add to your diet, making them an easy way to boost the overall umami flavor of your dishes. The porcini spice powder is great for somebody that is following a low-sodium diet, adding a spoonful of mushroom powder adds that savory umami magic to any dish.
Why Umami is important
Umami I don’t think needs an introduction. In Japanese, it means the essence of deliciousness and is best described as a savory or “meaty” flavor. Umami was recognized by a Japanese scientist, named Kikuane Ikeda as the fifth flavor, listing it alongside salty, bitter, sweet, and sour. Ikeda’s discovery of umami was initially inspired in the spring of 1907 by a bundle of kelp brought home by his wife, Tei, intended for use in preparing dashi cooking stock—a central ingredient in Japanese cuisine. Food packed with natural umami, like dried shiitake mushrooms, can add deliciousness to your meal. Here is an interesting read from Healthline about 16 Healthy Foods Packed with Umami Flavor.
Using a naturally made porcini spice powder in your cooking has several benefits.
- Flavor enhancement: Adding natural mushroom umami, makes everything more flavorful.
- Enhances satisfaction: Umami is a powerful tool creating the feeling of being gratiﬁed to the fullest extent.
- Less salt use: Umami enables you to reduce the sodium in your food without compromising ﬂavor.
- Brings out the best: Umami enables you as a cook to add some serious flavor to your dish.
Adding a dusting of porcini spice powder umami kicks everything up a notch
The simple earthy clean flavor shines when added to a dish.
Porcini Spice Powder is another as-easy-as-it-gets flavor booster
and as a bonus, you do not need a dehydrator
Cooking and adding different layers of flavor is all about balance
and adding natural umami enables you as a home cook to add some serious flavor to your dish.
Porcini Spice Powder
- 2 ounce Porcini mushrooms - dried
- 1 1/2 tsp sea salt, fine ground
- 5 peppercorn white
- 3/4 tsp sugar
- 4 allspice berries
Grind the mushrooms
- In a spice grinder pulse the porcinis to a powder. Set aside. You may need to cut the mushrooms in 1/2 or 1/4 if they are too big for the spice grinder2 ounce Porcini mushrooms - dried
Grind the spices
- Add allspice berries and peppercorns to a mortar and pound to a powder, add salt and sugar, and blend with the dried porcini mushroom powder1 1/2 tsp sea salt, fine ground, 3/4 tsp sugar, 4 allspice berries, 5 peppercorn white
Store the spice mix
- Place spice mix in an airtight container and store in a cool dark place for up to one month
Nutrition information is calculated using an ingredient database and should be considered an estimate