When spices are ground, their surface area increases massively. Imagine a block of ice. Now, imagine that same block shattered into tiny pieces. The smaller ice pieces melt faster than the block, right? It's because there's more exposed surface in the tiny pieces. Similarly, when spices are ground, they have way more exposed surfaces than when they're whole.
This increased surface area means that aromatic compounds and essential oils in the spices are more exposed to air, and they evaporate more quickly. This evaporation is what causes the flavor and aroma to diminish over time. So, while ground spices give an instant kick of flavor, they don't stay fresh as long as their whole counterparts. Cool, right? The world of spices is indeed a fascinating one!
