Abstract: A method for preparing dehydrated and low moisture foods, such as fruits, vegetables and spices, is disclosed. The foodstuff is first pressed to remove a substantial amount of its less tightly bound water, then contacted with an absorbent, if desired while applying pressure to the foodstuff, to remove a substantial amount of its more tightly bound water and provide a low moisture foodstuff. Subjecting this low moisture foodstuff to ambient temperature air drying in a low moisture atmosphere provides a dry-to-the-touch dehydrated foodstuff which retains its flavorful and aromatic volatiles and is resistant to spoilage.