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tricks for de-caking spices that absorbed moisture?
(hexbear.net)
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this post was submitted on 27 Mar 2026
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Ive used some salt in the past but its so-so effective and it's a pain for the cholesterol.
oh true that's a pretty classic anti caking agent isn't it. Maybe a chunk of rock salt that can be mostly kept out of the actual seasoning process would be effective.
edit: not that I'mma add salt to my spices but its interesting to think about.
Interesting, I didn't think about a chunk of rock salt. I'll need to experiment with that.