maybe, the toasted sesame seed grind kinda tasted different than sesame oil though

I think the Real Answer is some food science anti-caking powder b.s. like I’m pretty sure this is what stuff like silicon dioxide is used for but idk what would be the best thing to use

all I know is that continued dehydration in a low temp oven didn’t really do much. I kinda just dealt with the spice mix being clumpy and the taste was good enough to make up for it