Séchés

Séchés is a French term used to describe foods from which most moisture has been removed through drying or dehydration. In culinary and commercial contexts, séchés includes dried fruits such as raisins, dates, and apricots; dried vegetables; dried meats like jerky; dried fish; and dried herbs. The defining feature is low water activity, which slows microbial growth and extends shelf life.

Processing methods include sun-drying, wind-drying, oven or dehydrator drying, and, in some cases, smoking or curing that accompanies partial dehydration. Drying concentrates flavors and sugars, making séchés compact and portable, which has supported long-distance trade and seasonal storage in many cultures.

In cooking, dried products may be eaten as snacks or rehydrated for use in soups, stews, or baking. Rehydration times vary by product and drying duration, but common approaches involve soaking in water, broth, or heating.

Storage and safety: store in airtight containers in a cool, dry place away from direct heat. Moisture ingress can lead to mold or spoilage; dried products should be checked for off odors or unusual texture. Nutritional content is often concentrated through drying, though some vitamins and heat-sensitive compounds may degrade. Proper handling and moisture control are essential to maintain quality.