When cooking, shake your spices into the lid of the spice bottle or even your hand (unless it is hot pepper), then add them to your dish. Why not sprinkle them in right over the pot? Here are a couple of good and thrifty reasons:
1) You may accidentally dump a whole bunch in. This can ruin a dish. Sometimes it will pour out more quickly than expected, or the shaker lid may even pop off and all of the contents fall in. Ever tried to dip a few tablespoons of powdered garlic out of a pot of soup? Sometimes the dish can't be salvaged at all.
2) The steam from a pot of hot food can moisten your entire bottle of spice. If you hold the bottle over the steaming food, some of that moisture will be absorbed into the remaining spices. This can shorten the life of the spice, cause annoying clumps, or clog the holes in the shaker lid.
So, just give your desired amount of shakes into the lid or your hand and you can avoid the potential loss of expensive spices.
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