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One of the biggest struggles in monsoon is to keep the moisture far away from spices, especially the powdered ones. Lumps in spices are a sign that their texture, weight, and flavour have been compromised. Lumpiness causes the spices to lose their kick, and it does not add a similar aroma and taste to the dishes.
Keeping moisture away from the spices is all about how you store them in the rainy season. If you follow the right techniques, you can prevent the masalas from spoilage by absorbing moisture. Here are a few tricks that will help you keep spices intact and elongate their shelf life.
Use Desiccants
Desiccants are moisture-absorbing elements. Dried rice or silica gel packets are the perfect example of this. Add these ingredients to the spices containers and jars so that even if the moisture seeps inside, it can be absorbed by desiccants. Pour rice into a small muslin cloth or add a few silica gel packets in spice containers.
Opt For Vacuum-Sealed Packets
If you have opened a spice packet, store it in vacuum-sealed packets. It will help to keep the moisture out and prevent masala mixtures from spilling and contaminating shelves and refrigerators. These packets are reusable and perfect for you if you buy in bulk and prefer to keep your pantry stocked up all year around.
Refrigerate
Spices like onion powder and garlic powder are more susceptible to mould growth and lumps during monsoon. The best idea is to refrigerate them in an airtight container or freeze the amount. This will not only keep the moisture at bay but also prevent the mixture from spoilage and keep the stinky odour from the refrigerator away. Sealed bags or containers can prevent contamination of other foods in the fridge.
Keep In Dry Places
Always ensure to store spices in clean and dry places. If you store the masalas in a moisture-filled environment, it will destroy the texture and taste of the condiments. You can also keep large silica gel packets in the pantry and shelves to keep them dry, especially if they are made of wood. Avoid keeping spices near windows or places that experience temperature fluctuation throughout the day.
Use Dry Spoons
When extracting spices, you should dry spoons. If the spoon has even the smallest amount of moisture, the powder will absorb it and soon start forming lumps. Just as a cautionary step, whenever you have to extract spices from a large container, pat dry the spoon using a tissue or paper towel.
Keep Rotating
Always label the spices with dates of purchase. This will help you keep track of what needs to be consumed first. Even if you have brought another spice packet in advance, don’t open it until you have used the old masala mixture. When refilling the containers, take out the old spices in a piece of paper, fill the container with a fresh batch, and top it with the old mixture.
Avoid Opening Containers Frequently
Store spices for everyday use in small containers so you don’t have to open large ones frequently. This will help to keep the masalas free from moisture and lumps. This trick can also prevent food wastage. If a spice mixture goes bad, only a small amount will affected, and you won’t have to throw away an entire batch.
