Learn why your dry ginger can become sticky and soft during the monsoon. Discover how humidity is the culprit and the best way to store it.
1 Answer
Dry ginger turns sticky during the monsoon season due to its hygroscopic nature, meaning it readily absorbs moisture from the humid air. This absorbed moisture causes the sugars and other soluble compounds in the ginger to dissolve and create a sticky surface.
Detailed Explanation:
Dry ginger, also known as sonth, is essentially dehydrated ginger root. The drying process removes most of the water content, leaving behind a concentrated form of ginger's natural compounds, including sugars, starches, and volatile oils. During the monsoon season, the air is saturated with moisture. Because dry ginger is hygroscopic, it actively draws moisture from the surrounding environment. This absorbed water interacts with the sugars present in the dry ginger, causing them to dissolve. The dissolved sugars then migrate to the surface of the ginger, creating a sticky layer. The higher the humidity, the more moisture the ginger absorbs, and the stickier it becomes. This stickiness doesn't necessarily indicate spoilage, but it does affect the texture and can make the ginger clump together.
Pro Tip:
To prevent dry ginger from becoming sticky during the monsoon, store it in an airtight container with a desiccant like silica gel packets or uncooked rice. This will help absorb excess moisture and keep the ginger dry.