Spicy ingredients such as chili powder, star anise, and Sichuan peppercorns that enhance flavor and aroma in daily cooking are always afraid of losing their taste and breeding bacteria after being left for too long, and wasting good ingredients? Actually, there is a worry free way, which is to use a microwave tunnel oven to dry and sterilize, and to preserve the spices.
Many people's misconception about storing spices is that they always think it's enough to store them in a dry and ventilated place, but they overlook the hidden moisture problem inside. Even if it appears dry on the surface and the subtle moisture inside the spice is not expelled, over time, mold and bacteria will take advantage of the situation and cause problems such as mold, odor, and clumping.
The microwave drying and sterilization equipment for spices is different, it is like a customized "fast drying chamber" for spices. After chili powder and other spices enter the tunnel furnace, microwave energy can penetrate into the interior of the spices, and both granular spices and powdered chili powder can be evenly taken care of. In this process, excess moisture in the spice will be quickly taken away, making the originally damp texture dry and moderate. It will not mold or deteriorate due to excessive moisture, and can also inhibit bacterial growth, extending the shelf life of the spice.
What's even more considerate is that the drying and sterilization process of the microwave tunnel oven is carried out at a mild temperature, which will not destroy the rich spicy aroma of chili powder, nor will it let the flavor of spices such as star anise and Sichuan peppercorns be lost. After processing, the spices not only have a longer storage time, but also have the same fresh fragrance when cooked, adding flavor and aroma to the dish. Whether stored at home or produced in small batches, it can easily solve the problem of spice spoilage, allowing every delicious flavor to have a long-lasting aroma.
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