I’m still trying to create a less-salty spice blend similar to the “burgundy pepper” i recently bought. I now have burgundy wine powder (thanks to zombywoof for locating a vendor).
One of the other peculiar ingredients is yeast. So can I just get a packet of the ubiquitous Fleischmann’s yeast and grind it up? Or are there other varieties of yeast that are better suited for use as a flavor additive?