Spices Clumping: Spices are what give meals flavour and life. Simply smelling them wakes up the senses. Spices used in the meals of a restaurant or business enterprise are critical to branding. When the moisture content and water activity of spices are not optimal, the ingredients lose quality and become prone to deterioration and contamination. You can better guarantee that your company gives consumers the tastiest and safest products by having adequate humidity for food facilities and knowing the impacts of improper storage.
Your spices will clump together in their jars or containers as a result of the humidity. The first step in preventing clumping is to store your spices in sealed containers in a cold, dark area. Other precautions can be taken to keep spices from clumping together in the bottoms of containers, allowing them to shake freely as needed.
The Importance of Environmental Controls in Preventing Clumping Spices
Indian Spices gradually lose their vital oils as they age. Flavours are lost as a result of the loss of oils. Light, humidity, and oxygen are the three most significant hazards to spices. Light is especially harmful to dry leafy herbs and coloured spices like turmeric and saffron. When photosensitive elements in spices come into contact with light, they begin to oxidise and degrade.
Dry spices absorb moisture from the air. Moisture causes weight and flavour changes. When ground spices retain moisture, they frequently become lumpy and hard, which makes them hard to blend into dishes. Moisture is also a health risk since it promotes mould development, which degrades spices. While many moulds are harmless, others generate mycotoxins that are genotoxic, carcinogenic, or cause food-borne diseases. Best methods for preventing harmful mould and bacteria from infecting meals include humidity control solutions and frequent sampling and analysis of stored spices to assess water activity and microbe levels.
The oxidation of essential oils occurs when spices are exposed to oxygen, particularly at high temperatures. According to research, ground spices are more prone to oxidation since most of the area is released into the environment.
Tips to Keep Spices from Clumping
After the bottle is opened, the garlic and onion powder usually cause the most issues. Moisture and humidity penetrate into the container, causing this to happen. It will also diminish the flavour and potency of your herbs. Here’s what you’ve been doing to solve this situation:
Add A Moisture Sucker-
I know it seems strange, but this easy method will keep your spices dry and clump-free. Simply adding some dry beans to the spice shaker will ensure that the spice will shake out onto dishes as desired, preventing clumping. The beans will soak any excess moisture in the container. The absence of moisture within the jar will help to keep powdered and flaked spices from clumping. Many people like rice because of its absorbing characteristics, but it isn’t always the greatest solution, especially for shakers. Dried rice is similar to dried beans, with the exception that rice can occasionally fit through the shaker holes supplied by many spice containers.
Keep Your Spices Away from Moisture-Filled Areas-
One of the most common errors people make when using spice grinders is using them over steam from whatever they’re cooking. This has a significant impact on whatever spice you use in your cooking. It’s all over the second moisture enters the container. If you must use that spice in your cooking, do it away from the heat. You can put it in a separate dish or measuring spoon first, then add it to the meal. Also, keep in mind that steam produces a lot of moisture… Shaking spices over a pot of soup or boiling liquid, on the other hand, will push undesirable moisture into a spice jar!
Store Your Spices Properly-
To get the most out of your spices, the FDA recommends that you keep them in an airtight container with the top constantly closed. Spices should always be kept away from heat, light, and moisture. The best choice is away from refrigeration, steam, and cooking equipment, preferably in the freezer. It will help to keep moisture away from the contents of the container. Don’t shake them over steam, and don’t forget to add the dry beans. Another piece of advice: keep the containers upside down to prevent air from entering. Spices should not be kept on a shelf over a grill or sink in a restaurant, for example. Store spices in dark-coloured jars and in dark places to reduce light ingress and halt the oxidation process.
Use Glass Jars for Storing Spices-
Make use of glass containers. Spices kept in glass containers lose fewer essential oils than those kept in plastic containers. Spices should be stored in sealed glass containers. In five years, whole spices kept in paper bags lost up to 47 per cent of their essential oils in optimal circumstances, while powdered spices lost up to 90 per cent. Those stored in sealed containers in a dark place only lost up to 5% of their essential oils, whether powdered or whole. To extract spices from a jar, use a dry spoon or scoop.
Buy as You Need-
Another technique to avoid clumpy powders is to grind on command. Never purchase spices in bulk. We Indians have a tendency to buy spices in quantity because we believe that we will not be able to obtain high-quality spices when the season is through, but this is not the case. Vasant Masala offers high-quality spices throughout the year. If you buy in bulk, try shifting some to a “recently used” container and keeping the remaining away from the stove’s steam and other sources of moisture, which are tightly sealed against the humidity (and oxygen) in the air. Even if the operating container becomes a little clumpy, this will safeguard the majority of your supplies.
FAQs About Spice Clumping
How to Unclump Clumped Spices?
In addition, how do you unclamp spices? Remove the spice bottle’s cap and dump the clumped spices onto a piece of paper towel. With the back of a spoon, press down on the clumped spices. Swipe and press the spoon over the clumps until they’re all disappeared. Any spices that are still clumped together should be poured into a food processor or blender.
If your spices have clumped together, just chop them up with a metal fork outside the jar and spread them out on a sheet of baking paper or on a pan. Put them in the oven at 250 degrees F for a few minutes, and the heat will evaporate the moisture. The clumps are typically extremely fragile—a few taps on the counter can usually loosen them up a little, but it’s a mechanical process. Twisting forks is an excellent way to free up some for usage.
How do You Store Spices in the Long Term?
Here are five suggestions for extending the life of your spices so you may cook with the freshest ingredients possible.
- Spices should be kept airtight.
- Spices should be stored out of direct sunlight in dark.
- Spices should be stored away from hot places, surface or objects.
- Spices should be stored in a dry place away from moisture.
- Keep a record of the dates when your spices were purchased.
Can You Put Spices in the Freezer?
Though it’s preferable to keep spices in a dry cupboard, additional backup supplies can be kept in the fridge or freezer. Ground spices may be kept in the freezer for up to six months and whole spices for up to three years. Small amounts of spices should not be stored in the refrigerator or freezer since humidity will be trapped once they are opened.
How Long Can You Store Spices?
You may begin by sniffing and tasting your spices to determine their freshness. If you smell something strong and distinct, or if you see any fading in the colour of the spice, this is a solid indicator that your spices have gone bad, and it’s time to throw them. And now, make an informed selection; typically, the spice shelf is:
- Salt: Indefinitely
- Whole Spices: 3-4 years
- Ground Spices: 1-1.5 years
- Leafy Herbs: 1-2 years
How Do You Revive Old Spices?
Here are two easy ways to revitalise your old spices:
- Take a clean, dry skillet and heat it over a medium temperature on your stove. Put in the quantity of spice you want to use for whatever you’re preparing and toast it for one to three minutes, shaking the pan or swirling with a spoon to ensure equal toasting.
- Before cooking with the spices, fry them in hot oil to bring out their flavour. Spices like cumin and coriander may be stirred in heated oil until their long-hidden scent is released. Essentially, they may be used for tempering.
Is it OK to Keep Spices in Plastic Boxes?
An airtight container is essential for keeping your spices fresh for as long as possible. Plastic can be permeable, enabling little amounts of air to enter and slowly deteriorate spices. While every spice has an expiration date, carefully storing and sealing it in glass will substantially increase its shelf life.
