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Posted by Eleanor Ozich on

Most store-bought stock powders are filled with additives, preservatives, and added flavourings that I'd rather do without. And so, I decided to come up with my own homemade version using simple ingredients from my pantry. The result is a lovely stock that's fragrant and delicious, perfect for adding to soups, stews and casseroles for a rich, deep flavour. 

1/4 cup himalayan or celtic sea salt
1/3 cup brown rice flour
2 tbsp dried onion powder
2 tbsp dried garlic granules
2 tsp dried porcini powder (optional as this can be a little expensive)
1 tbsp dried thyme
1 tbsp dried rosemary
1 tsp dried oregano
1 tsp mustard seeds or powder
1 tsp ground turmeric
1 tsp fennel seeds or powder
1 tsp ground black pepper

Add all ingredients to a food processor, and blend until you have a fine powder. The dried stock will be a bright, canary yellow colour thanks to the turmeric. 

To use in cooking, dissolve about 1 heaped tablespoon of stock powder in 4 cups of water. I also like to sprinkle it over root vegetables before roasting.

Store in a medium sized glass jar. I imagine it should keep for up to 6 months or so.

The lovely photo above is captured by Julz Glover. 

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