We have a couple of natural hydroscopic* ingredients that go into our curry kits. When clogging / cakeage occurs it tends to be these hydroscopic fellas that are the culprits:
- de-hydrated beetroot - we use beetroot instead of an artificial food colouring in our Tikka Tarka Masala
- de-hydrated onion and garlic found in our Boom Base
*so dry it acts like a sponge - think Gandhi's flip flop dry!
What to do if you have caking?
If you're really not happy don't sweat. It will only make your cakeage worse. Instead get in touch and we'll sort you out with a refund. Or, pop round and we'll cook it up for you. You won't be able to taste the difference!
Here are our tips for overcoming cakeage:
Our advice is to give them a bash with a blunt object. This is tidier if you do it while the ingredients are still in their sachets. If the caking is particularly bad, mix and crush with a tea spoon of vegetable oil until you have a nice paste.
No drama - this bad boy is destined for a hot water bath anyway.
Don't worry, add per instructions and allow the heat to break it down.
Anti-cakes to watch out for
As a rule of thumb E numbers tend to be harder for human bodies to break down over time. Because they don't sit with our cooking it real mantra we've compiled a list of anti-caking agents you can look out for. The sad thing is that most companies can put trace amounts of these in their products and legally not have to tell you: