Bulgur wheat is a wheat product, but it’s not bread, flour, or pasta. So what is it, and how do you store it?
Bulgur wheat is best stored in a cool, dry place – preferably in the freezer for the longest shelf life! Bulgur wheat should be in a tightly sealed container to keep excess moisture, oxygen, and pests away.
We’ll explain what bulgur wheat is, how it’s made, and more next!
What is bulgur wheat?
Bulgur wheat is a whole grain made by breaking wheat kernels into smaller pieces. How is it produced, exactly?
Bulgur wheat is made by soaking wheat kernels (also called wheat berries) in water, parboiling (briefly boiling), drying, and milling (grinding into smaller pieces) the wheat berries into different sizes, ranging from coarse to very fine (like flour, but still coarser than all-purpose flour).
Bulgur wheat is most often used to make tabbouleh, pilafs, and other cold salad dishes. The main difference between bulgur wheat and whole wheat flour is that bulgur wheat is coarser and not finely ground into flour, whereas whole wheat flour consists of finely ground-up wheat kernels.
Bulgur wheat can be made from a variety of wheat species, but durum wheat is a common one.
What is the best way to store bulgur wheat?
The best way to store bulgur wheat is in a cool, dry place such as a kitchen cupboard or pantry. It should be kept away from direct sunlight or heat sources, and shouldn’t be stored in overly hot or humid areas.
For ideal storage, keep bulgur wheat in the freezer where it will keep much longer than at room temperature!
Regardless of where you store bulgur wheat, make sure it’s in a tightly sealed container such as a sealed plastic bag with the air removed or a container with a sealing lid. (Storing it in its original packaging is fine when it’s sealed, though.)
Factors that influence bulgur wheat storage
Time
Bulgur wheat has a pretty impressive shelf life, especially when it’s unopened or kept in the freezer. Once you open bulgur wheat, the biggest thing against you is time! Expect bulgur wheat to last 6-12 months if you store it outside of the fridge or freezer after opening (it should last 1-2 years when opened and stored in the fridge or freezer).
Container
Bulgur wheat should be stored in a sealed container that keeps out excess oxygen and moisture. Its original container is fine when it’s stored, but once you open bulgur wheat you should transfer it to a container that you can seal well, such as a plastic bag or sealed container.
Temperature & humidity
Why does bulgur wheat last so long in the freezer? The low temperatures preserve it and the lack of humidity keeps it from going bad!
If you live in a hot or humid area and you don’t use bulgur wheat quickly or often, then you should consider putting it straight in the freezer, even if it’s sealed!
Signs that bulgur wheat has spoiled
Taste & texture: Bulgur wheat should have a slightly chewy texture when it’s cooked and a subtle nutty flavor. If it’s mushy or lumpy, or it tastes sour or unpleasant, then it’s probably past its prime freshness.
Smell: If bulgur wheat smells sour, stale, or moldy, then toss it – it’s not worth ruining your dish or getting an upset stomach!
Pests or mold: This should go without saying, but please don’t use bulgur wheat if there are any indicators of pests or mold (which aren’t likely if you store it properly!).
FAQs:
Bulgur wheat isn’t a type of flour but is a type of grain. It’s made from parboiled and dried wheat kernels (wheat berries) that have been broken into smaller pieces. You can buy finely milled bulgur wheat which is more similar to flour in texture, but it’ll still be coarser than whole wheat flour.
Bulgur wheat contains all parts of the wheat kernel (bran, germ, and endosperm) so it’s a whole grain.
Bulgur wheat can be healthier than rice, especially refined white rice which is lower in fiber than bulgur wheat.
While they have a similar appearance, bulgur wheat isn’t the same as couscous. Couscous is made of tiny pieces of dough (it’s technically a type of pasta!) made of water and semolina flour, whereas bulgur wheat is parboiled and dried pieces of wheat kernels.
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