Amaranth, a pseudo-cereal, is a self-pollinating plant that originated from Peru. It was a staple food for Aztecs thousands of years ago and is now cultivated in various regions worldwide. With around 60 species, only three are commercially significant.
Amaranth can be used as flour, consumed like rice, or popped like popcorn. However you eat it, this versatile plant has superior nutritional value and is an excellent source of L-lysine, an essential amino acid.
So, given that it is a very different kind of flour than all-purpose flour, is there a particular way you need to store it? Let’s see!
How To Store Amaranth Flour?
Whole grains generally, including amaranth seeds, contain oils prone to oxidation when cracked, rolled, or ground into flour. Therefore, storing amaranth in a food-grade container in a cool, dry place is recommended. How long it will last depends on which cool and dry place you have put it in (pantry, fridge or freezer), which we will talk about further on. Though, we think the best way to store it is in the freezer.
When storing amaranth flour, an airtight container should be used to prevent moisture from sneaking in. If you don’t use the flour frequently, it’s advisable to divide it into smaller portions and freeze the excess that won’t be used within a few months. This will help extend the freshness of the flour. Lastly, labeling the container with the purchase date can help keep track of its expected expiration date. And remember, always seal the package tightly before returning it to storage after opening.
Can You Freeze Amaranth Flour?
To maintain the freshness and quality of amaranth flour that you won’t use quickly, freezing is a great option. Ensure that the flour is tightly wrapped or packed in an airtight container when storing it in the freezer, where it should last up to four months.
Improper storage or keeping the flour in the pantry for too long can cause amaranth flour to develop a bitter taste and aroma. Therefore, keeping it in the freezer is the safest way to prevent weird-tasting food!
How To Defrost Amaranth Flour?
For rapid room-temperature flour, evenly spread it on a baking sheet and allow it to sit for approximately 30 minutes. Alternatively, you can defrost the flour by placing the sealed jar or bag in warm water.
How Long Does Amaranth Flour Last?
How long amaranth lasts depends on where you store it and if it is opened or unopened. Here is a guideline to give you an idea.
- Amaranth flour (SEALED) – Check the “Best by” date on the package for freshness.
- Amaranth flour (OPEN) – Use within two months for the best quality, but it can likely last 2-4 months.
- Whole amaranth (berries or groats) – It is good for about four months but can likely last 4-8 months.
- Freezer storage – Amaranth products can be stored in the freezer for eight months to 1 year but are best consumed within four months.
How To Know When Amaranth Flour Is Rancid?
If your amaranth emits an unpleasant smell, such as a musty or sour odor, it is likely spoiled and should be discarded. Contact with moisture can lead to mold development, which you may see as little discolored spots.
If you observe changes in color, texture, or odor of your previously fresh flour, it is advisable not to consume it, as this typically indicates spoilage.
Properly stored, amaranth can have a shelf life of up to one year. However, keeping it in warm locations or exposing it to sunlight can diminish its quality. Improper or excessively long storage may not make you sick but will result in a bitter flavor and aroma (ew).
FAQs
Based on the Whole Grains Council, amaranth flour typically remains fresh for approximately two months when stored in your pantry, the typical place for flour. However, if you keep it in the freezer, which is the recommended location, it can stay fresh without any degradation for up to four months!
Individuals with lysinuric protein intolerance may experience gastrointestinal discomfort, such as diarrhea and stomach pain, when consuming amaranth.
Amaranth flour is best used in cooked products, such as a thickening agent in gravies, soups, and stews, while sprouted amaranth (not flour) is a great addition to salads. Cooking amaranth enhances its digestibility and nutrient absorption. Unlike wheat, amaranth flour does not contain gluten proteins, making it difficult for bread-making.
Amaranth is an excellent protein and fiber source, packed with manganese, magnesium, phosphorus, and iron. It aids in maintaining a well-regulated digestive system while reducing the likelihood of fractures or bone injuries.
Yes, however, you need to select gluten-free amaranth that is labeled as gluten-free to ensure no cross-contamination has occurred.
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