Boveda Curing Packs – 2-Way Humidity Regulators

Bring out the flavour, consistency & quality of herbs, spices & chillies when curing! Drop one of these in your curing jar or bag.

It absorbs & releases moisture to keep your humidity to 58% RH or 62% RH. At that humidity you prolong processes that intensify taste & aroma. During curing your end produce won’t dry or crisp (too little moisture). You won’t get mould (too much moisture). You’ll simply be creating a more potent flavour & aroma at an optimum humidity.

How It Works

Processes that improve the flavour & aroma of herbs, spices & chillies don’t stop immediately at harvest. And you can prolong them by slowly curing at the right temperature & humidity.

For example, enzymes & bacteria can continue breaking down leftover minerals and sugars

A controlled cure, at the right temperature & humidity, prolongs quality-enhancing processes such as these.

To keep your humidity spot on. This keeps your humidity at 58% or 62% RH.