Since there was only 4 oz., I poured a small amount on a plate and picked through it. This brand had far fewer seeds and closed pods (with seeds). I store the whole pods and powder, vacuum-sealed, in the freezer, like I do with most dry spices.
The grain mill has adjustable burrs and eventually produced a powder as fine as bread flour, though it took forever! I filled and tightly packed a spice jar (less air). I’ll add an oxygen absorbing packet in there. I keep a supply of these, since I freeze dry food and they allow long-term storage (20 years!) without significant flavor loss or change. Vacuum-sealing the jars and adding the O2 absorber is a good system, since the container volume is less relative to how many absorber packets one needs; they’re basically insurance. A tiny amount of air must get in as the lids seal.
Thanks Christina! I’ll have to try Penzey’s. Not sure if my wrist will take the salt mill method; I try to fill a spice jar per batch. Worth a try though.
