Parsnip ground

Pastinaca sativa — naturally sweet, gently spicy & earthy

Parsnip powder is a versatile vegetable spice made from dried, finely ground parsnips. It delivers a warm, sweet earthiness with mild spice that enriches soups, purées, sauces, gratins and even bread or pastry doughs. Use it to add body and subtle sweetness without extra sugar.

• Botany: Pastinaca sativa • Family: Apiaceae
• Part used: root, dried & ground
• Profile: sweet, nutty-earthy, lightly spicy
• Best for: soups, cream sauces, potato dishes, vegetable purées, breads & savory bakes

Aroma & Taste

Soft sweetness with a toasty, root-vegetable depth. A pinch rounds off acidity in tomato-based dishes and adds gentle warmth to cream and butter sauces.

Culinary Uses

• Soups & purées: whisk into vegetable or chicken soups; blend into potato, carrot or cauliflower purées.
• Sauces & gratins: enrich béchamel or cream sauces; stir into potato gratin for subtle sweetness.
• Baking: add to bread doughs, muffins or savory scones for nutty depth.
• Seasoning: combine with butter or oil as a finishing sprinkle for roasted veg.

How to Use

• Bloom for flavor: stir into warm fat (butter/olive oil) for 10–20 seconds, then add liquid.
• Thickening: its starches lightly thicken—add gradually and whisk smooth.
• Balance: pair with acid (lemon, vinegar) or spice for contrast if dishes are very rich.

Dosage & Kitchen Ratios

• Soups/sauces: 1–2 tsp per 1 l (4 cups) base; adjust to taste.
• Purées: 1–2 tsp per 500 g (1.1 lb) vegetables.
• Breads/bakes: 1–2 Tbsp per 500 g flour for subtle flavor.

Pairs Well With

Butter, cream, garlic, onion, thyme (thyme), black pepper (pepper), nutmeg; carrots, potatoes, celeriac, mushrooms and poultry.

Ingredients & Allergens

Ingredients: Parsnip root (Pastinaca sativa), dried and ground.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Close promptly after use.

Substitutes & Notes

Closest swaps: carrot powder (sweeter, lighter) or celeriac powder (more savory). For spice-like warmth, finish with a pinch of pepper or a grate of nutmeg.

FAQ

Does parsnip powder thicken soups?
Slightly—its natural starches add body. Add gradually and whisk.

When should I add it?
Early for rounded depth in soups and sauces; you can also finish with a small pinch for aroma.

Is it sweet?
Naturally sweet and earthy; balance with acid (lemon, vinegar) if desired.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de