Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavorings and colorants. They are increasingly being used for their natural preservatives and potential health-promoting properties, especially post COVID-19.
Humidity, particularly when it is warm like in the kitchen, promotes molds. This means high risk of mycotoxins which can lead to food-borne illnesses.
- Do not use a wet spoon or use the same spoon for different spices.
- Do not pour over a boiling pot.
- Do not store your spice above the stove.
- Ensure the cap is tightly covered.
- Preferably store in the fridge.
There are ways to remove moisture from your seasonings and spices.
– Pour out any clumped spices into a blender/food processor, process it for about 10 – 15 minutes, to removes excess lumps and moisture. pour back in a bottles and seal tightly. (These clumps happens especially with spices that have zero anti-caking agent).
Remember to follow us on all social media channels @adysagro/@adysafoodmart.
Unlocking women’s Inclusion in Agriculture Financing 
5 Tips for Scaling Up Your Food Processing Business 
Different ways to Cook Egusi Soup 
Better Food Handling! 
Palm Oil is Everywhere