Dried fruit is fruit from which the majority of the original water content has been removed, either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life.
- Goji, the fruit of Lycium barbarum, is usually sold in open boxes and small packages in dried form, and is traditionally cooked before consumption. The fruit is preserved by drying them in full sun on open trays or by mechanical dehydration employing a progressively increasing series of heat exposure over 48 hours.
- Gotgam (dried persimmon)
- Guajillo chili, a dried type of mirasol chili pepper.
- Li hing mui is salty dried plum. In most parts of China, it is called huamei. It was made popular in Hawaii by Yee Sheong, who in early 1900s, had begun importing li hing mui and various other preserved fruits i.e. crack seed snacks from China to Hawaii. The red powder, called li hing powder, consists of ground-up plum skin that has previously been pickled in a combination of licorice, aspartame, food coloring, salt, and sugar.
- Dried mangoes – The fruit of the mango tree can be dried. The Philippines produces and exports dried mangoes. India popularly produces 'amchur' or dry mango as whole or powder, popularly used in pickles and masala.
- Nuts are classified as a fruit. In a culinary context, a wide variety of dried seeds are often called nuts, but in a botanical context, only ones that include the indehiscent fruit are considered true nuts.
- Pasilla, the dried form of the chilaca chili pepper.
- Peperone crusco (or Crusco pepper), a dried and sweet pepper, typical of Basilicata, Italy.
- Pink peppercorn is a dried berry of the shrub Schinus molle, commonly known as the Peruvian peppertree. In 1982, the Food and Drug Administration of the United States banned the import of Brazilian peppercorns from France into the US, asserting that people who eat the berries risk an array of acute symptoms, such as swollen eyelids and indigestion. In response, the government of France maintained that the berries are safe to eat if grown in prescribed conditions. The United States later lifted the ban.
- Prunes are any of various plum cultivars, mostly Prunus domestica or European plum, sold as dried fruit. More than 1,000 cultivars of plums are grown for drying.
- Raisins are dried grape produced in many regions of the world, and may be eaten raw or used in cooking, baking, and brewing.
- A ristra is an arrangement of drying chili pepper pods, used to dry them and also for decoration.
- Sun-dried tomato – ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually treated with sulfur dioxide or salt before being placed in the sun in order to improve quality.
- Watermelon can be freeze dried or rack dried like other fruits and vegetables and retains its nutritional value.
- Wolfberry or goji berry (Lycium chinense) is one of two species of boxthorn in the family Solanaceae from which the fruit is harvested, the other being Lycium barbarum.
Many types of dried and dehydrated vegetables exist, such as potatoes, beans, snap beans, lima beans, leafy vegetables, carrot, corn and onion.
- Daikon, cut and dried, is called kiriboshi daikon, which is one of several common dried vegetables in Japan. It needs a rehydrating process before cooking or eating.
- Nori is the Japanese name for an edible dried seaweed sheet used to wrap sushi rolls and as a garnish in soups such as miso soup.
- Vegetable chips can be prepared by simply drying or by frying sliced vegetables.
Dehydrated shredded potatoes
Deep-fried cassava chips, a type of vegetable chip
- Beans is a common name for large plant seeds used for human food or animal feed of several genera of the family Fabaceae (alternately Leguminosae). The term is sometimes used as a synonym of pulse, though the term pulses is usually reserved for leguminous crops harvested for their dry grain. Dried beans include kidney beans, black turtle beans, pinto beans, and several others.
- Grain consists of wheat, corn, soybean, rice, and other grains as sorghum, sunflower seeds, rapeseed/canola, barley, oats, etc. are dried in grain dryers. In the main agricultural countries, drying comprises the reduction of moisture from about 17–30% to 8-15%, depending on the grain. The final moisture content for drying must be adequate for storage. Additional grains include lentils, wild rice, chick peas, and millet.
- Some varieties of maize (usually called corn in North America) are dried to produce popcorn. Popcorn kernels with a high moisture content will pop when freshly harvested, but not well, and are also susceptible to mold when stored. So, popcorn growers and distributors dry the kernels until they reach the moisture level at which they expand (pop) the most when cooked. Dried maize left on the ear is also used for decorative purposes.
Carnaroli, an Italian variety of rice
Meat has been preserved by drying salted meats and through smoking since the Paleolithic era.
Dried fish and seafood
Drying fish is a method of food preservation that works by removing water from the fish, which inhibits the growth of microorganisms. Open-air drying using sun and wind has been practiced since ancient times to preserve food. Fish are also preserved through such traditional methods as smoking and salting.
- Bacalhau – the Portuguese word for cod and, in a culinary context, dried and salted cod. Bacalhau dishes are common in Portugal, Brazil and Galicia, in the northwest of Spain, and to a lesser extent in former Portuguese colonies like Angola, Macau, and Goa.
- Balyk – salted and dried soft parts of fish, usually coming from large valuable species: acipenseridae (e.g., sturgeon) or salmonidae (salmon).
- Bokkoms – whole, salted and dried mullet (more specifically the Southern mullet, Liza richardsonii, a type of fish commonly known in the Western Cape of South Africa as "harders"), and is a well-known delicacy from the West Coast region of South Africa.
- Boknafisk – a variant of stockfish and is unsalted fish partially dried by sun and wind on drying flakes ('hjell') or on a wall. Boknafisk is mostly associated with North Norway, but it is eaten along the entire Norwegian coast down to Bergen.
- Budu – a sauce traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and then fermenting for 140 to 200 days.
- Daing – also known as Tuyô, or Bilad refers to dried fish from the Philippines, a variant of daing known as labtingaw uses less salt and is dried for a much shorter period (only a few hours). The resulting daing is still slightly moist and meatier than the fully dried variant.
- Juipo – a traditional Korean pressed fish jerky sold as a street snack. Made from the filefish, it is dried, flattened and seasoned and has a subtle sweet flavor.
- Katsuobushi – the Japanese name for dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis).
- Keumamah, traditional Acehnese dried fish.
- Kipper – a whole herring, a small, oily fish, that has been split in butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold smoked over smouldering woodchips (typically oak).
- Kusaya – a Japanese style salted-dried fish and fermented fish. Though the smell of kusaya is strong, its taste is quite mellow.
- Lefse is a Norwegian flatbread made with potatoes. When dried it can last up to 6 months.
- Lutefisk is a Norwegian preserved food made from lye soaked and salted air-dried whitefish. Lutefisk means 'lye fish'.
- Sanyaa – a type of dried fish prepared by the Newars.
- Dried shrimp – shrimp that have been sun-dried and shrunk. They are used in many Asian cuisines, imparting a unique umami taste.
- Shũṭki (শুঁটকি) or Shũṭki machh (শুঁটকি মাছ) – sun-dried fish or shrimp as prepared in Bangladeshi cuisine and Bengali cuisine in general.
- Dried shredded squid – a dried, seasoned, seafood product, made from squid or cuttlefish, commonly found in coastal Asian countries, Russia, and Hawaii.
- Stockfish – unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore, called "hjell".
- Tatami Iwashi – a Japanese processed food product made from baby sardines or shirasu laid out and dried while entwined in a single layer to form a large mat-like sheet.
- Vobla – salt-dried vobla is a common Russian meal or snack that goes well with beer. It is popular in many Russian households and beer restaurants.
Dried meat is a feature of many cuisines around the world.
- Bacon – Some forms of bacon are dried, such as freeze-dried bacon.
- Bakkwa – a Chinese salty-sweet dried meat product similar to jerky. Bakkwa is made with a meat preservation and preparation technique originating from China.
- Bayonne ham – an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France, a city located in both the cultural regions of Basque Country and Gascony. Jambon de Bayonne has PGI status. It is a slightly sweet, delicately flavored meat with little salt to the taste.
- Biltong – a variety of cured meat that originated in Southern Africa, various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat.
- Black Forest ham – a variety of dry-cured smoked ham, a pork product, produced in the Black Forest region of Germany. Ham is the thigh and rump from the haunch of a pig or boar. It is the best-selling smoked ham in Europe.
- Borts – a Mongolian air-dried meat with preparation involving cutting the meat into long strips which are hung in the shade.
- Bresaola – air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
- Brési – beef which has been salted, dried and smoked over a period of three months, which is made in the Department of Doubs. It resembles Grisons Buendnerfleisch, and first appears in works on gastronomy from about 1560.
- Bündnerfleisch – an air-dried meat that is produced in the canton of Graubünden, Switzerland, The main ingredient is beef, taken from the animal's upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs.
- Cabanossi – a type of dry sausage, similar to a mild salami. It is made from pork and beef, lightly seasoned and then smoked.
- Capicola – a traditional Italian cold cut (salume) made from dry-cured whole pork shoulder or neck. Two particular varieties have Protected Designation of Origin (PDO) status under the Common Agricultural Policy of European Union law. Four additional Italian regions produce capocollo, and are not covered under European law, but are designated as "Prodotto agroalimentare tradizionale" (P.A.T.) by the Italian Ministry of Agricultural, Food and Forestry Policies.
- Carne-de-sol – a dish from Northeastern Brazil. It consists of heavily salted beef, which is exposed to the sun for one or two days to cure.
- Carne seca – a kind of dried beef in Mexican cuisine. In northern Mexican cuisine, particularly the states of Chihuahua and Sonora, carne seca is cooked in a dish called machaca.
- Carne-seca – a kind of dried, salted meat, usually beef, in Brazilian cuisine, a frequent accompaniment to black beans.
- Cecina – In Spanish, cecina means "meat that has been salted and dried by means of air, sun or smoke". The word comes either from the Latin siccus (dry) or from the Celtic ciercina related to modern Spanish cierzo or northern wind. In Spain, cecina is similar to ham but is made by curing beef, horse or (less frequently) goat, rabbit, or hare. Cecina de León, which is made of the hind legs of beef, salted, smoked and air-dried in the province of León in northwestern Spain, has Protected designation of origin status.
- Charcuterie – the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.
- Charque – a form of jerky common in South America made from dried and salted meat, originally llama where this animal roamed, but nowadays mostly beef.
- Chinese sausage – a generic term referring to the many different types of sausages originating in China.
- Chipped beef – thinly sliced or pressed salted and dried beef. Some varieties are smoked to add flavor.
- Chorizo – can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, salt-cured, smoked sausage
- Cold cut – precooked or cured meat, including dried sausages.
- Country ham – a variety of cured ham that is typically very salty. Country hams are salt-cured (and occasionally nitrite- and nitrate-cured) for one to three months.
- Culatello- a refined variety of prosciutto, made from heavier pigs, cut to a fraction of the normal prosciutto and aged, and may be cured with wine, with culatello di Zibello having PDO status.
- Elenski but – a dry-cured ham from the town of Elena in northern Bulgaria and a popular delicacy throughout the country. The meat has a specific taste and can be preserved in the course of several years, owing much to the special process of making and the climatic conditions of the part of Stara Planina where Elena is located.
- Fenalår – In Norway, salted, dried and cured leg of lamb. Curing time is normally about three months, but the "fenalår" may be matured for a year or more. The meat is dark red to brownish, with a pronounced taste of mutton. Fenalår is a very popular dish in Norway, and is often served with other preserved food at a Christmas buffet or at Norwegian Constitution Day. Normally the meat is served as thin slices, but it is also common – at informal gatherings – to send the leg around the table with a sharp, stubby knife. The guests then slice the leg themselves. Thus, in western Norway "fenalår" is called "spikkekjøtt", literally "whittle-meat", but this name may also origin from the word "speke", "to cure".
- Hungarian sausages – The cuisine of Hungary produces a vast number of types of sausages. Different regions in Hungary may have their own sausage recipes and tastes. The Hungarian sausages may be boiled, fresh or dried and smoked, with different spices and flavors, "hot" or "mild".
- Jamón ibérico – "Iberian ham", also called pata negra and carna negra; "black hoof") is an expensive variety of Jamón made out of black Iberian pigs, produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico.
- Jamón serrano or simply Jamón – a type dry-cured ham from Spain, which is generally served in thin slices, or occasionally diced. One of the most famous foods of the Spanish cuisine. When produced from Iberian pork is commercially labeled jamón ibérico.
- Jerky – lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70 °C/160 °F).
- Jinhua ham – a type of dry-cured ham named after the city of Jinhua, where it is produced, in the Zhejiang province of eastern China. The ham is used in Chinese cuisines to flavour stewed and braised foods as well as for making the stocks and broths of many Chinese soups.
, in the form of dried reindeer meat
- Lacón Gallego – a dried ham product from Galicia, Spain with PGI status under European law. Historically, Lacón has been mentioned in texts since at least the 17th century. Only specific breeds of pigs are used to produce the food, and the actual product is only made with the pork shoulder.
- Lahndi – a winter food popular in Northern Afghanistan, that is usually prepared from lamb and sheep, although it can also be made from beef.
- Lomo embuchado – a dry-cured meat made from a pork tenderloin. It is similar to cecina, but with pork instead of beef.
- Lountza – a meat delicacy of Cyprus of dried, smoked pork tenderloin.
, eggs and potatoes wrapped in a tortilla, served with salsa
- Machaca – a dish prepared most commonly from dried, spiced beef or pork, then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes.
- Meat extract – highly concentrated meat stock, usually made from beef. It is used to add meat flavor in cooking, and to make broth for drinking. Meat extracts have largely been supplanted by bouillon cubes and yeast extract.
- Njeguška pršuta – a specialty of Njeguši, a village in Montenegro, Njeguška pršuta is a dry-cured ham, served uncooked, similar to Italian prosciutto. It has a unique flavor that is attributed to the result of the mixture of sea and mountain air and wood burned during the drying process.
- Pancetta – Italian bacon, is pork belly meat that is salt cured and contains peppercorns. Associated with Italy, pancetta varies by region. It is often cubed, as lardon. It is also produced in Spain.
- Pastirma – a highly seasoned, air-dried cured beef of Anatolian origin which is now part of the cuisines of the former Ottoman countries.
- Pastrami – a popular delicatessen meat usually made from beef in Romania, and also from pork and mutton. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration.
- Pemmican – a historic food, pemmican is a concentrated mixture of fat and protein used as a nutritious food.
- Pepperoni – an American variety of salami, usually made from cured pork and beef. Pepperoni is characteristically soft, slightly smoky, and bright red in color.
- Pinnekjøtt – In Norway, a main course dinner dish of lamb or mutton., its preparation uses a traditional method for food preservation utilizing curing, drying and in some regions also smoking.
- Pitina – an Italian cold cut with origin in the mountain valleys of Tramonti di Sopra and River Cellina of the province of Pordenone in northeastern Italy.
- Presunto – the name given to dry-cured ham from Portugal. Many varieties exist.
- Prosciutto – a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.
- Rousong – a dried meat product with a light and fluffy texture similar to coarse cotton, originating from Fujian, China. It also spread to Taiwan. Rousong is used as a topping for many foods, such as congee, tofu, and savory soy milk.
- Salami – cured sausage, fermented and air-dried meat, originating from one or a variety of animals. Historically, salami was popular among Southern European peasants because it can be stored at room temperature for periods of up to 30–40 days once cut, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made across Europe.
- Salumi – Italian cured meat products that are predominantly made from pork. It comes from the Italian word salume, pl. salumi "salted meat", derived from Latin sal "salt". The term salumi also encompasses bresaola, which is made from beef, and also cooked products such as mortadella and prosciutto cotto.
- Secca de bœuf – a type of dried salted beef made in Entrevaux. Similar to the Swiss Bindenfleisch, it is typically eaten as a starter.
- Skerpikjøt – a type of wind-dried mutton, is a delicacy of the Faroe Islands which is traditionally eaten at Christmas but also at other times of the year.
- Slinzega – a type of air-dried meat produced in Valtellina, in the Italian Alps. It is made in a similar manner to Bresaola, with smaller pieces of meat, which therefore bear a stronger taste.
- Smithfield ham – a specific form of the country ham, A 1926 Statute of Virginia (passed by the Virginia General Assembly) first regulated the usage of the term "Smithfield Ham". Smithfield hams are a specific variety of country hams which are cured by the long-cure, dry salt method and aged for a minimum period of six months within the limits of the town of Smithfield, Virginia, United States
- Soppressata – an Italian dry salami. Two principal types are made, a cured dry sausage typical of Basilicata, Apulia and Calabria, and a very different uncured salami, native to Tuscany and Liguria.
- Speck – In parts of the English-speaking culinary world, the term "Speck" refers to Italian Speck, a type of prosciutto. Speck is also an English word meaning "fat" or "blubber", attested since the early 17th century.
- Suho meso – a smoked beef food preparation eaten in Bosnian cuisine and Serbian cuisine.
- Sukuti – the Nepali word for dry meat (jerky). Sukuti is either consumed directly or charbroiled and spiced as an appetizer or snack or mixed with other ingredients and served as side dish.
- Tapa – a Philippine food made dried or cured beef, mutton or venison, although other meats or even fish may be used. It is prepared using thin slices of meat that are cured with salt and spices as a method of preserving it.
- Tsamarella – a Cypriot traditional food. It consists of meat, usually goat meat, that is salted and cured for preservation. The process of preparation traditionally involves drying in the sun.
- Tyrolean Speck – a distinctively juniper-flavored ham originally from Tyrol, an historical region that since 1918 partially lies in Italy. Tyrolean speck is made from the hind leg of the pig, and is deboned before curing in salt and one of various spice combinations, which may include garlic, bay leaves, juniper berries, nutmeg, and other spices. It is then rested for a period of several weeks, after which, the smoking process begins. It is cold-smoked slowly and intermittently for two or three hours a day for a period of roughly a week using woods such as beech at temperatures that never exceed 20 °C (68 °F). It is then matured for five months.