Storing granulated bouillon

[chef k-dude]

Anyone store the stuff in the fridge?

Cant seem to find anything solid in a web search.

I keep granulated bouillon on hand for use in recipes, using them in place of salt for more flavor than just salt. I dont use it all the time so a container will sit in my cabinet for some time. It seems invariably by the time I get to the bottom of the container it is clumping, becoming a semi-solid.

I recalled someone here talking about storing spices like onion powder, etc. in the fridge to keep it from clumping.

The label just says to keep in a cool dry place...apparently my cabinets in a climate controlled house isn't good enough. I have no problem with any other seasonings clumping and I buy those big Sam's club containers for the most used seasonings and they are stored for months if not a year or more and have no problem in the cabinet they are in with clumping or loss of overall quality. I usually buy the regular grocery store size jars of bouillon though (4 oz).

I know my options are to mark on the container the date when it was opened, then I'd have a gauge on how long before it started to clump and/or just go ahead and store in the fridge and see what happens, also marking the date opened; but wonder about other's experience. I keep better than bouillon in the fridge of course but read in a couple places (these days could be AI scraping the internet) that refrigerating granulated bouillon might actually encourage clumping.

The best by date on the chicken one I just finished is January 2027, so I know its not that.

 

[SmokinEdge]

I use a lot of Knorr brand chicken bullion granules. I have no clumping issues in the cupboard but I’m fairly dry here humidity wise. Maybe you can transfer the bullion to a mason jar with a canning lid. That’s pretty air tight set up.

 

[DougE]

I keep it in the fridge and it doesn't clump in there. We're fairly humid here most of the year so most of my rubs/spices are stored in the fridge to keep them from turning into a brick.

 

[chef k-dude]

Thanks y'all. It's just one of those weird things that popped in my mind using the last of a container of chicken bouillon granules. "why the heck does this happen and is it just me or do other people have this issue?"

 

[chopsaw]

I keep mine in the pantry . It's more of a powder than granules . Just some to make beef stock . No clumps . It's been in there awhile . Orrington Farms is the brand .

No some old sausage seasonings ? Hard as a rock .

 

[chef k-dude]

I might try moving the storage location. It did occur to me that where I keep them is in a corner cabinet lazy susan right next to the oven. Doesn't seem to affect anything else in there though, only the bouillon gets firm and clumps or cakes.

 

[clifish]

I keep mine in the pantry . It's more of a powder than granules . Just some to make beef stock . No clumps . It's been in there awhile . Orrington Farms is the brand .

No some old sausage seasonings ? Hard as a rock .

used the chicken one last night for chicken piccata and the beef one a few minutes ago for goulash. I love this stuff and will never go back to better than bullion. I think IO want to try their turkey brine mix as well.