Learn why dry mango powder (amchur) is so quick to absorb moisture. Its fine, acidic nature makes it highly susceptible to clumping.
1 Answer
Dry amchur powder attracts moisture due to its high concentration of sugars and acids, both of which are hygroscopic, meaning they readily absorb water from the surrounding air. Proper storage in an airtight container is crucial to prevent clumping and spoilage.
Detailed Explanation:
Amchur powder, made from dried unripe mangoes, is naturally rich in sugars like fructose and glucose. These sugars are hygroscopic, meaning they have a strong affinity for water molecules. Similarly, the acids present in amchur, such as citric and malic acid, are also hygroscopic. These acids contribute to the powder's tangy flavor but also enhance its ability to absorb moisture from the air. The combination of high sugar and acid content creates an environment where the powder readily pulls water vapor from the atmosphere, leading to clumping and a reduction in its free-flowing texture. The higher the humidity in the surrounding environment, the faster amchur powder will absorb moisture. This absorption can eventually lead to the powder becoming unusable, as it can form hard clumps or even become moldy.
Pro Tip:
To prevent amchur powder from clumping, store it in an airtight container in a cool, dry place, away from direct sunlight and heat. Consider adding a desiccant packet (like those found in vitamin bottles) to the container to absorb any excess moisture.