How should amaranth flour be stored once the pack is opened?

Like most wholegrain products, amaranth flour contains natural oils from the grain. They are what give the flour its characteristic nutty taste, but on contact with heat, light and air they can oxidise – the flour starts to taste bitter or picks up an off odour.

Once the pack is opened, it is best to transfer the flour to an airtight container or a jar with a tight-fitting lid. Store it in a dark, dry place – a kitchen cupboard away from the hob and oven will do. According to the label, temperatures up to +35 °C and relative humidity up to 70% are acceptable, and the flour should not be kept next to products with a strong, pungent smell.

An opened pack of flour should be used within 30 days.

Go by the expiry date on the pack and by your own senses: fresh amaranth flour smells mild and nutty, without bitterness or mustiness. If the smell has changed, it is better not to use the product.