Definition

A fine powder sprinkled over a dish for color, flavor, or visual drama—made from dried herbs, spices, freeze-dried fruit, or other ingredients. It's the garnish for when you want to be mysterious.

Example Usage

The dessert was finished with a matcha dust and edible gold.

Origin

English, from the noun 'dust'

Fun Fact

Freeze-dried fruit dust concentrates flavor and provides visual pop without moisture.

Source: Contemporary plating technique

Related Terms

Advanced

blancmange

A wobbly, milk-based dessert thickened with cornstarch that sounds way fancier than it actually is—basically pudding with delusions of grandeur. Medieval versions were savory and contained chicken, because apparently the Middle Ages were a lawless time for cuisine. Modern versions are sweet and primarily exist to confuse people at British tea parties.

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waitstaff

The collective term for restaurant workers navigating controlled chaos while juggling precarious plate stacks. Hospitality's euphemism for people who remember your order without writing it down and possess an almost supernatural ability to sense when you need them.

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Béarnaise

A hollandaise variant made with tarragon, shallots, and red wine reduction instead of just lemon juice; hollandaise's more sophisticated older sibling who studied abroad.

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working clean

The practice of maintaining an organized, sanitized station during service—the difference between professionals and chaos agents. Easier preached than practiced when tickets are flying.

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dying on the pass

Food sitting under heat lamps getting crusty and sad while waiting for the rest of the table's order. Every second it waits, quality dies a little more.

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Gratinée

A dish with a browned crust (usually breadcrumbs, cheese, or both) on top, cooked under the broiler. It's the French way of saying 'melted cheese makes everything better.'

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See “Dust” in Corporate Speak, Gen-Z Slang, Pirate Speak, and more.

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