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• #SPIKE SEASONING VS MRS DASH FREE#

When I do, I planned on sending the ice cube trays o my shop for a second, more rowdy life as containers and sorting containers. I have a new fridge/freezer combo with an ice maker, but haven’t hooked up the water supply, yet. My current spices don’t have a problem and I’m not wasting money by throwing out bottles before they’re empty!Ībout 5 or 6 comments before yours, I just was wondering if anyone had tried converting spices to a solution, and freezing it. I obviously pushed it to the back when it got too hard to easily use the contents and I’d just forgotten about it. A relic of a by-gone era, when I had clumpy spices. The other day, I found this old jar of onion powder in the back of my spice area. But just as importantly, I’ve learned that the steam just instantly will clump any spice that has any sort of a tendency to have a problem. The heat and steam from the cooking just really does a number on the flavor of the spice ( see my article on this). Thanks to Candy Williams for that tip (she left it in the comments on Adding Flavor to Meats another reader - LaDonna - says she uses unpopped popcorn).Īnd second, I’ve really trained myself not to shake spices over pans of hot food. The beans, being larger, are much easier to deal with. And if I was using a measuring spoon to scoop some of the spice out, I’d always get a few grains of rice as well. Rice is the traditional thing to use in salt shakers, but the problem with using it in spice containers is that rice is too small - if it’s a a typical shaker container, the rice goes right through the shaker holes and into whatever I’m making. This helps absorb any moisture that gets into the container. I started by putting a few dried beans into the containers. I do keep my large container of salt inside a Ziploc bag and use a lidded shaker ( see the ones I like) for the portion that’s “out.” Most are in the McCormick or Great Value bottles and otherwise out in the open.

So, it seemed, the trick was to prevent moisture from getting in the containers and absorb any that did.įirst, a note - I didn’t change the containers that I was storing my spices in.

Shake it on foods like fish or vegetables prior to cooking or season salads and side dishes just before serving. SPRINKLE IT ON: Spike Salt Free Magic Seasoning is versatile and can be used as a perfect poultry seasoning or popcorn seasoning.Ingredients are exotic spices and vegetables including, onion, garlic, oregano, thyme, dill, horseradish, and more. FLAVOR PROFILE: Notes of sweet, savory, and zesty flavors combine to create the perfect seasoning for your dish.Boost flavors without the undesirable effects of salt and sodium.

#SPIKE SEASONING VS MRS DASH FREE#

SALT FREE & SODIUM FREE: A balanced blend of spices, herbs, and natural ingredients combined without salt or sodium provides a healthy dose of flavor to raw or cooked foods.