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Having a bumper pepper crop this year I decided to make some cajun seasoning (think Tony Chachere's) with my surplus. I think I dried the peppers as far as they'd go but the ground powder still feels a little "sticky." Since I don't just happen to have any silicon dioxide or mono whatchamacallit in the cabinet, is there anything else I could put in the mixture to keep it from clumping? All suggestions quite welcome...thanks!
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