When you are pouring spices from a jar, why do some stick together more (e.g. paprika, curry powder) while some pour more readily (e.g. chili powder, turmeric)?
In: Chemistry
Some spices are more moist and oily than others, so they tend to clump, whereas dry spices will pour like sand. This is because most spices have essential oils in them that bring the flavour, so you have oils mixed in with the solid matter. Some spiaces don’t though – chili powder is a mix of things like onion powder and ground dry chilis – neither of which have much in the way of essential oils (at least, not in the same volumes). This is why dried herbs will also pour more easily (e.g. thyme, oregano, rosemary). While they still contain oils and flavour compounds, they’ll mostly be within the herb itself and not have been released through a grinding process.
Some also absorb moisture from the air, so can crystallize or become more moist over time (which is a bad thing! Always cover your ground spices).
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