Damo the butcherman wrote:G'day,
When my onion powder clumps, I give it a wizz in my spice grinder, then it's as good as gold again.
salumi512 wrote:I make my own mixes too, and the ones that have onion/garlic powder that don't cake, also have salt, dried herbs and paprika. There is a commercial seasoning that I use from the New Orleans School of Cooking called Joe's Hot Stuff that never cakes on the shelf. It contains no artificial ingredients or preservatives. It does have a lot of salt, paprika and dried herbs (plus dehydrated garlic and onion).
johnfb wrote:I have found that too..is there a natural anti caking agent or are they easy to buy (in small quantities)
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