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Dried spinach powder is simply spinach leaves that have been dried and finely milled, with nothing else added. It gives cooks a natural way to bring a green color and a mild, earthy garden flavor to everyday recipes, without the water, prep and short shelf life of fresh leaves. Because the leaf is ground fine, it disperses evenly through batters, doughs and liquids and stores compactly in the pantry. The taste is gentle and vegetal, so it blends into a wide range of dishes. Fold it into pasta dough, pizza crust, tortillas, muffins, breads and cookies for a soft to deep green tone, or stir it into smoothies, soups, sauces, dips and salad dressings for color and a light garden note. Since it is unsweetened, unsalted and single ingredient, you decide how it fits savory or sweet cooking. Start with one to two teaspoons and adjust from there, whisking it into dry ingredients or blooming it in a little warm liquid to keep it smooth. Keep the jar sealed, cool and dark to hold the color and flavor.

• Made from dried Spinacia oleracea leaves milled into a fine green powder, this pantry staple lends a natural leafy color to homemade pasta, gnocchi, wraps and baked doughs. A little goes a long way, so you can tint recipes a soft to deep green without the extra moisture of fresh leaves or the work of chopping, wilting and draining.
• The flavor is mild, earthy and vegetal, close to fresh cooked greens but more concentrated. It blends into batters and sauces without taking over, letting the other ingredients stay in front. Because it is unsweetened and unsalted, you keep full control of the seasoning, and it works in both savory dishes and lightly sweet baked goods.
• Stir this milled green into soups, dips, hummus and salad dressings, or fold it into muffin, bread and cookie batter. Cooks reach for it in pasta dough, pizza crust and tortillas to add a garden hue and gentle vegetal note. It also mixes cleanly into pesto, compound butter and creamy pan sauces when you want more color.
• Start with one to two teaspoons per recipe and adjust to taste, since the shade deepens as you add more. Whisk it with your dry ingredients first, or bloom it in a splash of warm liquid before mixing to avoid clumps. In doughs it can stand in for a small portion of the flour to build a richer green tone.
• Packaged as a fine, free flowing powder that scoops and measures cleanly, it keeps best in a sealed jar away from heat and light. With nothing but dried leaf inside, it suits plant based, vegetarian and everyday kitchens that want to bring a garden green shade and mild vegetal depth to familiar recipes at home.