'I finally learnt why my spices keep clumping, and I can't believe I didn't know sooner.'

If you want to support independent women's media, become a Mamamia subscriber. Get an all-access pass to everything we make, including exclusive podcasts, articles, videos and our exercise app, MOVE.

There's nothing worse than reaching for a crucial spice for your dinner and realising it's all clumped together, solid as a rock.

Recipe ruined. Dinner destroyed. Tears ensue.

(Okay, maybe that's a little dramatic, but it's really annoying.)

Why, oh, why does this happen to us folk just trying to do our best in the kitchen?

May your spices never clump again. Image: Getty.

It comes down to science.

Spices clump due to moisture, heat and air exposure. When water vapour or humidity hits the powder, it dissolves some particles, which then stick together as they dry, forming clumps.

Salt-based spice blends, such as garlic or onion salt, are especially prone to this because salt attracts moisture from the air.

(Ah, suddenly, my continuous battle with my garlic salt makes sense.)

You may think they're safe in their shaker bottle, but you're likely using them directly over a hot, steaming pot of food (hello, moisture).

Opening and closing containers frequently also lets air and humidity in, while keeping spices in humid areas could be another contributor.

Watch: Mamamia's Monique Bowley's failsafe Anzac biscuit recipe. Post continues below.

So how can we stop this from happening?

Store your spices in a cool, dry place away from direct sunlight and heat sources. Make sure you use an airtight container to keep moisture and air out — glass jars with tight lids are ideal.

Measure spices into a bowl, a spoon or your hand before adding to hot dishes instead of shaking directly over steam.

Bonus tip: Adding a few grains of uncooked rice to shakers can absorb moisture and slow down clumping, but this works best for salt and coarse blends, not for fine powders like paprika or cinnamon.

Now that your life has been changed for the better, here are some other kitchen hacks you'll wish you knew sooner.

Peeling garlic bulbs and shucking corn.

For garlic, microwave the whole bulb for about 15 to 20 seconds. The skins loosen due to steam, making the cloves easier to peel. Just ensure you don't overheat it, or you'll cook the garlic slightly.

For corn, microwave the whole ear with the husk on for two to three minutes. Then slice off the stem end and shake, and the cob will slide out, silk-free.

Pitting cherries.

Place the cherry on top of an empty bottle's mouth and push the chopsticks or a reusable straw through the stem hole to pop the pit out the bottom.

The bottle will catch the pits — less mess!

A straw or chopstick is a handy tool. Image: Getty.

Keeping cooking fresh.

Keep your cookies feeling oven-fresh with a slice of bread. The moisture in the bread transfers to the cookies, softening them overnight.

Use white or neutral-flavoured sandwich bread and store in an airtight container.

Remove the bread once the cookies have softened.

Keep your cookies feeling oven-fresh with a slice of bread. Image: Getty.

Extending the life of herbs.

For soft herbs, such as parsley and basil, trim the stems and store them in a jar of water like a bouquet. Cover loosely with a plastic bag and refrigerate (except basil, which prefers room temp).

For hard herbs, such as rosemary and thyme, wrap them in a damp paper towel and then seal them in a bag in the fridge.

Cutting herbs without mess.

While we're on the topic of herbs — anyone else tend to leave the kitchen a mess after prepping them for a meal? Well, there's a trick for that too!

Kitchen scissors are perfect for chopping herbs, neat and clean. Best of all, you can snip them directly into dishes or containers.

Keeping bowls steady.

Placing a damp tea towel or paper towel under a mixing bowl stops it from slipping while you whisk or stir. It can also help stabilise cutting boards.

Extending the life of greens.

Sick of soggy greens? A dry paper towel absorbs moisture, preventing sogginess and extending the freshness of the lettuce and spinach.

Just make sure to replace the towel every few days if it gets damp.

Paper towel is a game-changer for soggy greens. Image: Getty.

Stopping pots from boiling over.

A wooden spoon laid across a pot can prevent pots from boiling over by breaking the surface tension of bubbles, preventing overflow.

The effect is temporary, as the spoon will eventually heat up and absorb moisture, so make sure you turn the temperature down.

Peeling ginger.

Use the edge of a spoon to scrape off the thin ginger skin — it easily peels away without wasting the flesh.

It works especially well around the knobbly bits that are tricky to reach with a peeler, and is far safer than a knife.

Swap the knife for a spoon next time. Image: Getty.

Keeping brown sugar fresh.

Place a slice of fresh bread in an airtight container with hardened brown sugar. The bread's moisture softens the sugar overnight.

Once the sugar is soft, remove the bread.

Feature image: Canva.