Dried vegetables are vegetables preserved by removing most of their water through hot-air, freeze, or sun drying, with commonly dried types including peas, carrots, peppers, and onions. They are often reconstituted in water before use or added directly to soups, stews, and instant meals where they hydrate during cooking. Blanching before drying inactivates enzymes that would otherwise cause off-flavours and colour loss, while sulphites may protect colour in light varieties. Their low water activity gives long ambient shelf life, but quality depends on achieving uniform dryness, since under-dried pieces invite mould, and on protection from moisture reabsorption, light-induced fading, and insect infestation. For manufacturers they offer concentrated flavour, reduced weight, and year-round availability of seasonal crops.