I’m currently eating some Spicy Dill Pickle flavored Almonds and I’ve always wondered how they can make a dust that is so accurate to whatever the flavor is supposed to be
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Well for spicy dill pickle, it’s probably just the same spices that’s in pickle brine. Dill, garlic, pickle spices, hot pepper, and vinager. All those are dehydrated and ground to a powder and tossed with the almonds
It depends on the spice flavor, but the modern method is generally to make a flavored oil of some sort and mix it with maltodextrin, which turns it into a powder. That powder is then mixed with other dried spices and flavoring agents, and the nuts, chips, or whatever are coated with the seasoning mix. So for something like the almonds you mentioned they probably use extracts of dill, chili, some sort of flavor enhancer like MSG or naturally derived MSG (yeast extract, autolyzed proteins, etc) along with sugar and salt and all of that.
Dill pickle spices are pretty standardized. No big deal to toss them on some chips instead of into a vat of brine.
There is a very good chance at least some of the flavor ingredients are natural, such as salt, sugar, and spices. Other tastes are less natural, such as concentrates which are created by extracting flavorful chemicals from a natural food, or from completely synthetic flavor compounds which are made in a lab using chemical processes. All these ingredients are mixed together in a very specific recipe, and formed into either a liquid or powder form. For powders, they are often based on maltodextrin, which is a a type of sugar that doesn’t taste sweet to humans, but makes a good base because it is a powder with a natural affinity to have other chemicals stick to it, and it doesn’t add much if any of its own taste to the mix.
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