It can't just be me – I come to use a particular jar of dried herb, spice or seasoning, to find it completely stuck together and impossible to get out. It's so frustrating, and seems to be worse with onion and garlic powder, which always seem to cake soon after the containers are opened.
This happens when moisture and humidity get into the container causing it to clump together and form a rock. Whilst the moisture will reduce the flavour and strength of the herbs, a lot of them you can re-invigorate by removing the moisture. Far less wasteful than throwing unused herbs and spices away.
How to remove the moisture
The easiest way is in the oven. I heat my oven to about 125C (250F) and use a metal skewer to get break the clump (or in this case garlic powder) out of the container, onto a sheet of baking paper, on a baking tray.
After just a couple of minutes, the heat will have removed the moisture, and I remove the tray and allow it to cool. Once cooled, I transfer it back into the container using a funnel and it now dispenses freely!
To prevent it happening again
Make sure the containers you store your dried herbs,spices and seasonings in are completely air-tight and always shut the lid/ close the container properly. Storing somewhere cool and dark (or even in the freezer!) will also help prevent moisture coming into contact with the inside of the container.
Avoid the temptation to shake the container directly into a pot of steaming food – this will allow moisture in. Spoon what you need out of the container, away from the stove top.
You can also add some dried beans or rice to the container to absorb any moisture and prevent the mixture from clumping.
Storing the containers upside down will also help prevent air getting in, making them last longer.
Related
FAQs
Prevent contact with moisture when storing herbs and spices
How do you keep herbs and spices from clumping? ›
Place rice in the spice container
Since rice absorbs moisture even faster than salt, it's an easy way to prevent the salt from clumping. This same technique applies to other spice blends and seasonings.
How to fix spices that are stuck together? ›
Method 2: Mortar and Pestle
After removing the spices from the container and adding them to the mortar (bowl), use the pestle (the cylinder tool) to regrind spices until they're smooth and uniform. Finally, add them back into the original container or into an airtight glass jar.
How do you break up clumped spices? ›
How to declump your spices. To give your clumped-up spices a second wind, you'll first need to loosen up the stuck spices in the jar with a toothpick, skewer, or small knife. Pour them out onto a cutting board or plate, and place the now empty spice jar under a fine mesh strainer.
What causes spices to clump? ›
Dry spices absorb moisture in the air. Moisture leads to changes in weight and flavor. When ground spices absorb moisture, they often become lumpy and hard, making them more difficult to incorporate into foods well. Moisture also poses a health hazard as it promotes mold growth, which spoils spices.
How do I keep my garlic powder from clumping? ›
Dear Heloise: To keep garlic or onion powder from clumping, store in the refrigerator. Years of working in commercial kitchens taught me this useful hint.
How to fix hardened spices? ›
All you need to do to revive your spices is to toast them. This works particularly well with whole spices, like black pepper cloves and cumin seeds, but it'll help ground spices, too.
What can I use as an anti-caking agent in spices? ›
Silica from Evonik are good antcaking agents
Adding AEROSIL® fumed silica makes spice powders storable and easier to dose. Evonik offers AEROSIL® fumed silica types that meet the particular hygiene requirements of the food industry. HACCP certification can be provided if needed.
How do you separate mixed spices? ›
You can separate the mustard seeds by using a strainer. Since rest are powder, they will pass through the small hole. You can use the mixture of spices in small amounts to prepare veggies. Garam masala sometimes contain the cumin seeds and coriander seeds powder.
How do you get clumps out of ingredients? ›
Sifting really ensures just one thing: zero clumps. Clumps won't fully hydrate from your wet ingredients, which can lead to dry pockets in your baked goods. To sift dry ingredients, just add them to a fine-mesh strainer sitting over a bowl and give it a shake.
Just like spices, tomato powder should be kept in a place that is cool, dark, and low on humidity. Stored properly, tomato powder will keep indefinitely. Clumping is a common occurrence, even when stored properly. Simply use a butter knife to break up the clumps before using in your cooking.
Are clumped spices safe to eat? ›
Signs a Spice Has Gone Bad
Weak aroma: If your spices no longer have an aroma, it could be time to toss them out. Bitter, musty flavor: If your spices don't taste right, they might not be safe to eat. Clumping: Expired spices draw a lot of moisture, causing powders to clump and harden.
Why does my seasoning stick? ›
If the seasoning in your pan is sticky, this is a sign of excess oil built up on the cookware. The Fix: To remedy stickiness, place the cookware upside down on the top rack of the oven and bake at 450-500 degrees F for one hour. Allow to cool and repeat if necessary.
How to store spices so they don't clump? ›
Store in airtight containers: Transfer your spices from their original containers to airtight glass or plastic jars. A proper seal keeps moisture and air out, maintaining the spice's texture and flavour. Keep spices in a cool, dark place: Light and heat can accelerate the hardening process.
How do you keep powdered spices from hardening? ›
As always, store dried herbs and spices in a cool, dry place away from direct sunlight, in airtight containers.
How do you get spices to stick? ›
Before you hit your food with those seasonings, use a spray bottle to spray it with a light coating of water, broth, or cooking vinegar. This adds a wet coating for salts and other seasonings to stick to, without the need for oil. Alternatively, just dry-roast your meat or veggies to bring out their natural flavors.
