Re: [CH] anti-caking agent for chile powder

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I've noticed that silicon dioxide is added to a lot of seasonings & BBQ rubs and the containers state "added to prevent caking".  And I've used grains of dry rice in my shakers, but it's not all that attractive. 

jt


----- Original Message ----- 
From: ron davies 
To: Chile-Heads@globalgarden.com 
Sent: Sunday, January 16, 2005 11:04 PM
Subject: [CH] anti-caking agent for chile powder


delurking after many years.

I'm trying to make my own chile powder and after grinding the peppers the
powder cakes up into little lumps. The powder seems to be dry but there is
just enough moisture to allow it to cake. Anyone know of any anti-caking 
agents
I can use or an alternative way to keep the powder from caking?

I'm using a small handheld coffee grinder to grind the dried peppers.

I'm using the chile powder to dust caschews and peanuts. My employees
go nuts over my mix and up to now I've always used store bought powders
but they were never hot enough.


chile dad

The Perfect Burn: When the food I'm eating is hot enough to make me dizzy,
lose my hearing and blur my vision.

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