Just arrived in my latest (and last!) ------stan country. Fresh spinach isn't available (at least recently) and the availability of frozen spinach is sporadic. Is freeze-dried a viable option when it's used in frittatas or quiche or other dishes where it's not the main event? I've used freeze dried bell peppers before with mixed results.
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I've used the freeze dried peppers before and again, in the absence of the real thing, and using them as an accent vs. a main event, they're OK. In the parts of the world where bell peppers are available -- no real reason for them. The only advantage -- they don't make a homemade 1,000 Island Dressing get watery after just a couple of days.
It kind of makes sense to me that freeze-fried bell peppers might be weird -- they have such a high water content that removing them wouldn't leave you with much!