Cookaholics Bulletin Board

No matter how I store it, I end up with garlic powder that is hard as a rock after about 2 months. It's really good garlic powder so it pains me that I can't figure this out. Its like a block of ice and hacking at it with a knife certainly isn't working. I've tried some of the fixes I've found thru google searches but they haven't been successful. Am considering the rice suggestion (which works great with salt) but I'm just not so sure about that for garlic powder.
I store it in a dry, clean, and airtight container that isn't exposed to light.
Damn frustrating!!!
Anyone have any ideas? Or similar experiences?
Nance

Me too! I am trying an air tight container and a small packet of desiccant next. (I bought the desiccant quite awhile ago, but my wife has "stored" them somewhere we haven't been able to discover again. Grrrr!)

I'd try the rice. I can't see how it would hurt. As for using the clumped stuff, maybe try a mortar and pestle, or put it into a zip bag and bash it with a rolling pin or hammer. The Spice House also suggests storing some of the more clump-risky spices in the fridge as it is less humid in there. Might be worth a try.

Beats me. I gave up on buying any such spice years ago.

Move to a drier climate?

How about putting your container in a ziploc bag as an extra measure? Or putting a circle of wax paper over the top before putting on the lid to help the threads seal?

I just came across these, which might help:

http://stores.cookwarenmore.com/-strse-591/Dry-Spice-Flavor-Savor/Detail.bok

I'm not sure why I feel chagrined about this topic, however, while I VERY rarely use it I have never had said problem. Although I keep it in a Tupperware spice container I doubt that is the reason for the lack of lumpiness, nonetheless, what I have has been in existence at least 3+ years and pours as freely today as day one?????????? WTF! I live on the ultra-dry prairies of Canada but the interior of the house is at least 40% humidity and this item lives in the cupboards of the kitchen beside the oven/stove.

Looks very similar to what I'm currently using. I've added parchment paper directly on top of the gp. Will report back. Its just such a damn shame to lose this great quality garlic powder.
Nance

I use Penzey's garlic granules and have never had a problem with them clumping -- maybe it's in the nature of the powder.

Years ago (and I mean MANY years ago), before I started using fresh garlic so much (this was in the days when fresh garlic was in those two head boxes, and really wasn't that good), I used dried minced garlic, and simply ground some up in a mortar when I needed powder. It tasted a lot better, for some reason, than powder, and didn't cake up. It was back in the very early 80's when I started using fresh only.

Am I the only one that finds that dishes made with garlic powder, or that minced garlic in a jar, leave that aftertaste in the back of your mouth, that garlic is famous (or, rather, infamous) for? I never find this with dishes I make with 30 cloves of garlic, but I can tell immediately after eating in a restaurant that uses these things.