Airtight containers, Ziplocs and absorbent tissue papers
Particularly during the monsoon season, when moisture levels are at their highest, airtight containers and Ziploc bags are useful. If airborne moisture comes into touch with the substance, it becomes spoiled. Ingredients are sealed in Ziploc bags and airtight containers to prevent air from passing through them. For storing grains and pulses, airtight jars are ideal. Additionally, they can be used to store condiments, whole spices, and spice powders.
Tissue paper lining the jar lids is another preventative strategy. Remember that only a dry, clean spoon should be used to remove components from jars. Herbs like curry leaves, mint, and coriander can be stored in Ziploc bags. Herbs can be wrapped in separate tissue papers, placed in Ziploc bags, and kept in the refrigerator after cleaning and drying. Ziploc bags work well for storing dry fruits. They can be kept in refrigerators as well.
Silica gel packets
Sachets and packets of silica gel are excellent for absorbing moisture. They may essentially be used everywhere to preserve food. They can be used in jars with grains or pulses. Salt or sugar containers can alternatively be filled with silica gel sachets. They stop the production of salt and sugar lumps by preventing clogging. They can be quickly removed and don't mix with the chemical, making them safe to use. They may also be included in containers containing tea or coffee powder.
Good old fridge
The majority of flours, including rice flour, all-purpose flour, chickpea flour, whole wheat flour, and any other flour, have a propensity to absorb moisture. Moulds and clumps are rather typical with flours. So the best choice in these circumstances is a deep freezer. The cut packages can be clipped shut and kept in the refrigerator's upper section. The fungus cannot develop in environments with lower temperatures. The flour's shelf life is extended as a result. Fruits, vegetables, and herbs are great for the lower section of the refrigerator. Reduce moisture contact by storing various fruits and vegetables in perforated veggie bags. To keep them from spoiling, additional perishables like jams, butter, and condiments can also be kept in the refrigerator.
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Traditional methods for removing moisture from whole spices and spice powders include dry roasting and sun drying. Dry roasting can be done quickly at a low temperature in a wok or an oven. The flavour or consistency of the spice or spice blend is unaffected by this. A surefire method to organically dry a substance is sun drying. Insects and other pests that contribute to the ingredient's spoilage and moisture content are also eliminated by sunlight.
Cloves, bay leaf and dry red chillies
Some whole spices have the ability to prevent food from becoming bad. Antifungal effects are present in these entire spices. They keep products, particularly flours and spice powders, from becoming spoiled by moisture.
When meals are prepared using fresh, unspoiled ingredients, they are both delicious and nutritious. Stale ingredients are unappealing to eat while spoiled ingredients are unhealthy. Ingredients that have gone bad lose their flavour, texture, and nutritional value. The primary cause of ingredients going bad is moisture. One spends a great deal of money on purchases. Therefore, it's crucial to protect the ingredients and properly store them to ensure their longevity. Remember to keep everything clean and dry while handling ingredients, including storage jars, hands, measuring scoops, or cups!
