Frequently Asked Questions
- "I've only had Dry-Spice in my spice containers for a couple of days, but my usually clumpy seasonings, well, aren't!" - Christine Swenson
- "Dry-Spice is a great item. In Florida, where the humidity is very high, spices cake very easily. Dry-Spice stops that and makes them easy to use again, I love it!" - Catherine Campbell
- "No more lumpy spices, hurrah! Dry Spice totally solves this problem...I swear by this stuff! - Matthew Phillips, CA
Dry-Spice is sold in packets of 10 individual canisters.
Each canister will treat up to 5 dry ounces of product for up to one year or more (this will vary depending on conditions).
Each canister contains 1 gram of 100% non-indicating silica gel & measures approx. 3/4 inch tall by 1/2 inch wide.
The Dry-Spice label is printed using the Eco-Print process. No conventional film, plates or related hazardous chemistry is used. Only Organic Inks are used on Recycled Paper.
Q1: Is Dry Spice safe to put in with my spices?
Yes! Dry-Spice is FDA approved for contact with all food and/or food products. Indeed it is manufactured for just these purposes!
Dry-Spice is also approved for contact with any and all dry vitamins and medications.
A proper storage environment is difficult to achieve in a normal kitchen, even when things are stored in seemingly air-tight containers they still manage to ‘breathe’ the surrounding air. Many spice manufacturers deal with this issue by adding ‘anti caking’ chemicals directly to the spices that end up getting ingested along with the product. Dry Spice solves this issue another way…it keeps spices dry and free-flowing…full of flavor and aroma…without adding toxins, chemicals, flavors or odors.
Q2: What is Silica Gel?
Silica Gel is a refined product derived from Silica. Silica, or silicon dioxide (SiO2), in its pure form is a naturally occurring substance found widely and abundantly distributed throughout the earth. It is found in (to name a few), quartz, agate, jasper, sand, sandstone, clay, granite and many other rocks and sand. It is insoluble in water.
The Silica Gel in Dry Spice is produced by chemical reactions and precipitation, which is achieved by neutralizing a solution of sodium silicate with an acid. The by-product, sodium-sulfate, is then eliminated by filtration. The remaining silica is then dried and formed based on its final application, in this case silica-gel.
For silica gel, the reaction acid mixture is held at a specified PH resulting in a three dimensional suspension of the silica particles to attain the specific surface area and structure that makes the silica gel so absorbent. (More detailed information and specifics are available upon request. Email us for details via the 'Contact' page).
Q3: What makes Dry-Spice so effective?
The silica-gel that makes up Dry-Spice is more ‘thirsty’ for moisture than the dry ingredients you add it to because of the three dimensional structure of the particles attained in the processing of the silica into silica-gel (see above-Q2) . Dry Spice not only maintains the dry texture of herbs and spices, but more importantly removes the oxygen that is contained within the water molecule (H2O) from entering into the product. The oxygen is the deteriorating factor in the equation...which literally eats away your spices from the inside-out once the product has absorbed moisture. Dry Spice inhibits this process.
Q4: I live in a very dry climate, can I still benefit from Dry-Spice?
Absolutely! While the air may be very dry outside, the air inside your home, can stay quite damp, especially in today’s tightly sealed homes. Considerable moisture can be added to the air in your home and kitchen as you perform everyday tasks such as steam vegetables, boil water, cook pasta and eggs, simmer stews, soups and rice, as well as using your dishwasher and other appliances. Even just running your gas range top adds ample moisture to the air!
In the bathroom, the steam from showering seeps into your vitamins and medications, diminishing there potency and effectiveness.
Q5: I find similar canisters in many of my medications these days...can I just use those?
Yes you can. However, pharmaceutical, vitamin, and other companies use them in their products, and wisely so, to keep their products fresh while they store them in warehouses and they sit on the shelves of the stores we shop in. But by the time you open up those medications, etc. the canisters are mostly used up by keeping that product dry and fresh. You may get some favorable results, but it will be marginal and won't last long. Also, many of the canisters used in such products contain Carbon as well (it will have a blackish color), which is meant to reduce any un-favorable odors, which is a great idea for pharmaceuticals...but we are fairly certain you will not want to remove the odor from your spices.
Dry-Spice canisters are 'fresh' and contain no carbon...you will be the first one to use them...so you will get the full effect and benefits for a much longer period of time.
Q6: How long does Dry-Spice last?
Starting with dry spices in a container with a tight fitting lid, Dry-Spice will typically last at least one year or more in a normal home environment.
Basically, if your product begins to show the obvious signs of excessive moisture the Dry-Spice canister is saturated and no longer effective. Replace with fresh Dry-Spice canisters.
Factors affecting longevity:
- How often the spice container is opened
- How much moisture is in the surrounding air.
- Adding canisters to spices that have already been severely affected by moisture.
- How ‘air-tight’ the container is.
- How long you store the canisters after opening the original sealed packaging.
(Saturated Dry-Spice canisters may be rejuvenated and used again but it is a tedious process. Please contact us to learn more if you are interested.)
Q7: Who can benefit from using Dry-Spice?
The Home Cook
In the kitchen most everyone has a problem with their spices caking and clumping…and while they are not aware of it the flavor and quality also deteriorates as excess moisture is absorbed. The home cook will benefit greatly from Dry Spice, avoiding frustration, inaccurate measurements and waste. No more throwing away those half-used jars of spices. Smooth texture along with full flavor…all that your favorite recipes demand.
Those utilizing the increasing number of superb bulk spice venues will be greatly rewarded as the very nature of the ‘bulk’ environment is more susceptible to the absorption of moisture. Dry -Spice will see to it that your spices are treated with all the respect they deserve.
Keep your dry ingredients as fresh as possible. Baking powder, baking soda, dry yeast! Dry Spice keeps them alive and active much longer than when stored conventionally. Grains, bran & meals only benefit from staying dry, their full flavors and nutrients intact, waiting to explode in your next loaf of bread or batch of muffins.
The Professional Chef
Probably the most concerned with flavor preservation, the chef has a great deal to benefit from Dry Spice on all accounts. And oh the moisture in those restaurant kitchens!
Anyone cooking outdoors will immediately appreciate the benefits of Dry Spice as they spend their recreational hours in some of the most humid of environments.
One of the biggest perks about traveling in an RV is not having to eat-out all the time. However, traveling for limited amounts of time and then leaving your spices on board your RV while it is stored until your next trip is not a good idea if you desire fresh tasting spices. Dry Spice promises to keep your spices fresh and ready for your next adventure.
When you are out in the middle of a body of water a store is never near by...especially if you are crossing an ocean! From Fishing boats, to Sailboats, to Yachts, the benefits of Dry Spice are most needed here, especially if you are storing spices on your boat.
If you have any new ideas or uses for Dry-Spice we would love to hear about them. Please go to our Contact page and use any of the resources that are the most convenient for you. We appreciate any input you have to offer.