Freeze Dried Strawberry Powder—our flagship freeze dried fruit strawberry ingredient—captures peak‑season berry perfume, concentrated vitamin C, and ruby anthocyanins in an airy, water‑free matrix produced entirely from Belgian freeze dried strawberries grown on sustainably managed strawberry plant rows.

Chemical Composition

Freeze drying preserves roughly ninety per cent of the native vitamin C, delivering 260 mg per 100 g compared with 60 mg in fresh berries.

Polyphenols such as anthocyanins (chiefly pelargonidin‑3‑glucoside) remain intact, providing antioxidant potential measured at 5500 ORAC units per 100 g.

Natural fruit acids—malic and citric—lend bright acidity, while volatile esters like ethyl butanoate give the characteristic candy‑ripe bouquet.

The powder contains around eight per cent dietary fibre, mostly pectin, which helps bind moisture in batters without chalky weight.

Origin & Nutritional Composition

Our raw material originates in West‑Flanders fields known for temperate sunshine and sandy loam.

Berries are harvested at twenty‑five per cent soluble‑solid content, ensuring balanced sweetness and aroma.

They travel chilled to a nearby freeze‑dry line within four hours. Following sub‑zero drying and milling, particle size ranges from 0.5 to 2 mm—crunchy enough for visual impact yet fine enough to disperse.

Nutritional density per 10 g serving: 26 kcal, 6 g carbohydrates, 0.8 g protein, 0 g fat, plus 26 mg vitamin C, traces of potassium and manganese.

Reported Health Benefits

High vitamin C contributes to normal collagen formation and immune support. Anthocyanins deliver antioxidant activity that may help protect lipids from oxidative stress, while soluble fibre acts as prebiotic substrate for gut microflora. 

Freeze dried strawberry retains polyphenols that studies associate with vascular flexibility, though human data remain emergent. As always, La Botanique Sacrée frames these as compositional facts, not therapeutic promises.

Cultural Significance & Historical Significance

Strawberries evolved from a cross between the Chilean Fragaria chiloensis and Virginian Fragaria virginiana first cultivated in Brittany in 1740.

By the late nineteenth century the fruit symbolised early summer in Parisian patisseries, inspiring creations like fraisier cake.

The berry’s vibrant red pigment turned sauces and jams into edible jewels long before synthetic colours. Today, chefs worldwide use freeze dried strawberry as a modern pantry staple, echoing the historical quest to capture fleeting seasonal bounty.

Flavor Profile

Expect sparkling berry brightness up front, swiftly followed by jammy sweetness and a whisper of green tea leaf from seeds. Acidity cleanses the palate, leaving a perfumed finish reminiscent of wild rose and candy floss. Crunch granules pop between teeth then dissolve, releasing aroma directly to the retronasal passage for heightened perception.

Fun Tidbits

• One kilogram of cured pods requires hand pollination of over three thousand orchid flowers.
  
  
• Bourbon vanilla owes its name to Réunion’s former title, Île Bourbon.
  
  
• Vanillin crystallises as white needles inside fully cured beans, visible when split.

Freeze Dried Strawberry Powder fits our modern apothecary ethos: concentrated flavour, colour purity and nutrient integrity in a light, sprinkle‑ready form. The crunch texture echoes herbarium flake morphology, pairing archive aesthetics with forward‑thinking formulation .

We source 100 percent Belgian Freeze Dried Strawberry Crunch. Berries frozen at –50 to –80 °C, vacuum‑dried, then milled to crunchy particles without sugar or additives 

Products featuring strawberry crunch

• MATCHA SAL – velvet finishing salt with ceremonial matcha, yuzu zest, strawberry crunch and Vanilla Bean Powder.