The main reason spices go bad, lose their smell, or grow fungus is "Moisture." Even a 10% moisture level can attract bacteria. This is why sun-drying in humid weather is risky. Our dehydration process brings the moisture level down to a point where bacteria cannot grow. This is called low "Water Activity" in food science.

"Cleanliness and dryness are the two pillars of long-lasting food quality."

Because our powders are so dry, they are "hygroscopic"—meaning they love to pull moisture from the air. That is why we use high-quality, moisture-lock packaging. As long as you keep our packet sealed, the "Science of Dehydration" will keep your spices as fresh as the day they were ground for over a year.