Kitchen

[gloriajean]

It hardens fast!  It's like a rock!!  Anyone else?

[fluffysmom]

I haven't had that problem but it must be getting moisture. Is the lid closed including the little holes on top?

[Tuppermore]

I have the same problem.  I use a micro plane and just grate off what I need.  I get my onion powder at Sam's Club in the large chef container.  I have thought about just getting a small size at the grocery store.  That is more expensive than if I have to throw some away. It usually doesn't harden for several months.

[noodleann]

My onion powder hasn't hardened, but with something that did (can't remember what), I just poked the lump several times with a steak knife to break it up, then worked some of the lumps back into powder.

When we lived by the shore, I remember my mother putting uncooked rice in the salt shakers to keep the salt from caking. It seemed to work; I guess the rice absorbs the moisture.

[sunshine45]

have never had a problem with onion powder hardening. i buy the mccormick brand.

when we are at the beach, we do add raw rice to the salt shakers because the humidity really causes the salt to clump together.

[Just Bling]

I wonder if the manufacturing has anything to do with it.

I buy mine from Penzey and buy their bag, and yes, over time it's hard as a rock.  The hardness doesn't compromise the taste but it's a pain to deal with, usually a rolling pin works well but if it's hard in a jar, need to take the stick end of a wooden spoon and work it to a powder again.

I have no solution since mine does the same.

[Carmie]

All of the spice powders harden in my camper cupboards.  I store the bottles in a zip lock baggie and make sure the lid is on tight after every use.  I also use lock and lock to store spice bottles in.  Works like a charm and keep the humidity out.

[x Hedge]

The humidity in your kitchen can cause this even if you live in an arid region. First, dont store spice shakers near your stove.
Uncooked rice is the traditional solution to any shaker with tiny, salt sized holes. For shakers with larger holes used dried beans.
https://cooking.stackexchange.com/questions/32150/how-can-i-prevent-spices-from-lumping-together

[chickenbutt]

I've never had this happen but, yes, my first thought was humidity.  If you live in a particularly humid climate you might want to put it in a fully airtight container.

Mine is just in one of those Penzey's glass jars with a aluminum (I think) screw-on lid.  It's probably between one and two years old - never got hard or clumpy.

But airtight should fix that and if you have a whole lot of it, maybe put it in smaller lots and vacuum seal it.  That will for sure keep it pristine.

[Tigriss]

A friend of mine uses those little dry cylinders that come in some medication bottles to keep her's dry.  It works just better than the rice and doesn't blend in with the salt or powder, so you can scoop what you need or just shake.