Ingedroogde

Ingedroogde is a Dutch attributive adjective meaning dried, describing substances that have undergone a dehydration process to remove moisture. The form is the past participle of the verb indrogen or, more commonly, ingedroogd, used in combination with a noun to indicate that drying has taken place. It is frequently used with plural or feminine nouns, for example ingedroogde vruchten (dried fruits) and ingedroogde kruiden (dried herbs).

Usage and contexts

The term appears across contexts, including food labeling, cooking, and botany. In culinary and consumer contexts ingedroogde is used to specify products that have been intentionally dehydrated through controlled methods rather than simply preserved by other means. Common drying methods include sun drying, air drying, oven drying, and mechanical dehydration, as well as specialized processes such as freeze-drying. In botany or herbarium work, ingedroogde plant material refers to dried specimens prepared for storage or study.

Characteristics and implications

Dried products have reduced moisture content, which extends shelf life and concentrates flavors, but can alter texture and nutrient levels compared with fresh equivalents. Drying methods and storage conditions influence quality, sweetness, aroma, and enzymatic activity. The term ingedroogde helps distinguish specific dehydrated products from other preservation forms such as salted or smoked items.

See also

Gedroogd, dried fruit, dehydration, food preservation.