Learn why amchur (dry mango powder) gets sticky so easily in humid weather. Discover the best way to store it to keep it dry and powdery.
1 Answer
Amchur powder turns sticky in humid kitchens because it is hygroscopic, meaning it readily absorbs moisture from the air. This absorbed moisture causes the powder to clump and become sticky.
Detailed Explanation:
Amchur powder, made from dried unripe mangoes, is naturally acidic and contains sugars. These components are hygroscopic, meaning they have a strong affinity for water molecules in the surrounding environment. In humid conditions, the air contains a higher concentration of water vapor. The amchur powder actively draws this moisture from the air. As the powder absorbs moisture, the individual particles begin to bind together, forming clumps. The sugars present in the amchur further contribute to the stickiness as they dissolve in the absorbed water, creating a syrupy consistency. Over time, this process can lead to the entire container of amchur powder becoming a solid, sticky mass. The degree of stickiness depends on the level of humidity and the duration of exposure.
Pro Tip:
To prevent amchur powder from becoming sticky, store it in an airtight container in a cool, dry place. Consider adding a desiccant packet (like those found in vitamin bottles) to the container to absorb any excess moisture.