Dried foods

Popcorn (also called popped corn, popcorns, or pop-corn) is a variety of corn kernel which expands and puffs up when heated. The term also refers to the snack food produced by the expansion. It is one of the oldest snacks, with evidence of popcorn dating back thousands of years in the Americas. It is commonly eaten salted, buttered, sweetened, or with artificial flavorings.

cow's milk from which water has been removed

dehydrated milk

fruit from which the majority of the original water content has been removed

thumb|right|Tempeh being sold in a traditional market in Indonesia

noodles sold in a precooked and dried block with flavoring

low-temperature dehydration process

method of food preservation in which food is dried

types of puffed grain made from rice

Kashk, kishk, ( Kašk, ), () qurut, qurt, kurut, kurt, qqet, jameed, shilanch (Tuvan and , , , , , Tajik: қурут, ), chortan ( chort’an), aaruul or khuruud (Mongolian: ааруул or хурууд) is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms: rolled into balls, sliced into strips, and formed into chunks.

German food manufacturer

dehydrated broth or stock formed into a small cube

Tarhana is a dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk, found in Central Asian, Southeast European, and Middle Eastern cuisines. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk. As it is both acidic and low in moisture, the milk proteins keep for long periods. Tarhana is very similar to some kinds of kashk.

soup designed for fast and simple preparation

'''''' () is a preserved potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru, and is known in various countries of South America, including Bolivia, Peru, Chile and Northwest Argentina. It is a five-day process, obtained by exposing a bitter, frost-resistant variety of potatoes to the very low night temperatures of the Andean Altiplano, freezing them, and subsequently exposing them to the intense sunlight of the day (this being the traditional process). The word comes from Quechua , meaning 'frozen potato' ('wrinkled' in the dialects of the Junín Region).

food made of puffed rice

fully dehydrated eggs

Chinese soybean product

strips of dried calabash gourd used in Japanese cuisine

type of food

ice cream that has had most of the water removed from it by a freeze-drying process

Lavashak () is an Iranian sour and salty or sweet fruit leather, a thin, firm and dried layer of fruit puree or a mix of different fruit purees such as plums, apricots, or pomegranates.

equipment to dehydrate food

thumb|Chile ristras hanging to drythumb|right|200px|Ristras of jalapeños, other chili peppers, and garlic at a market in Montreal

type of product

dehydrated mashed potatoes

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