Dried Shallot Flakes

Raema Rotindo (Rae to her friends) is the granddaughter of garlic farmers, so she has high expectations for her alliums. Sadly, the garlic and onions powders she found in the stores were lacking compared to her homegrown memories. It's no wonder: most grocery store versions are made with the cheapest garlic and onions available, and the whole thing is dried and ground up—including roots and peels. In case that weren't enough, they're then often packed with salt or anti-caking agents, detracting even more from the flavor.

For the dried onions and garlics that Rae and her team at Rockerbox Spice Co. make, they start with excellent quality produce. They leave out the peels, roots, and additives, so what you get in the jar is just what you'd eat if you were to chop up an onion or clove of garlic in your own kitchen. Then they dry them carefully. The result is incredibly aromatic, flavorful, and delicious.

These dried shallots are stunners: dry, crunchy, bursting with sweet/savory shallot flavor. They're a game changer for cooking: use them in sauces, in soups, in dips, in baking projects. But don't stop there—they're great as a seasoning sprinkled on top of finished dishes, too. You’ll put ‘em in and on everything. Just like me.