How To Preserve Dry Staple Foods In Your Kitchen Cupboard

How To Preserve Dry Staple Foods In Your Kitchen Cupboard

 

 

 

 

 

 

 

Since the past couple of years, I have been trying to get better about preventing food wastage. This means cooking just enough quantity (mostly succeed although there are still times it is really difficult!), using what is my kitchen cupboard before buying new ingredients and storing grains, pulses, seeds and flours carefully so that they are not destroyed by bugs, insects and other such pests.

Red Chilli to Preserve Dry Staple FoodsBay Leaf to Preserve Dry Staple FoodsThere are plenty of natural preservatives for storing dry staples. Bay leaves and sun dried red chillies are good examples; add a few of these to your container of grains and they should keep the nasties at bay.

Parad TabletsOne of my uncles told me about Ayurvedic tablets called Parad which are commonly used in India to store grains and flours. For each kilo of your dry staple, add about 10 to 12 tablets and they take care of the rest.

I have been using Parad tablets since the last two years and they have really helped keep any bugs and insects away from my dry staple foods.

I use them in grains, pulses, seeds, dry fruits, flours, pastas, rice and even scatter them around the kitchen cupboards storing these foods. The best part is that the tablets are reusable and so go a long way.

Hope you found this useful. If you have any effective preservation methods for dry staple foods, you are invited to share them in the comment box below.

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2 thoughts on “How To Preserve Dry Staple Foods In Your Kitchen Cupboard”

  1. It is very humid where I grew up [I expect you can relate to that]. We used to put a few grains of uncooked rice in the salt shaker to keep the salt from clumping. Otherwise it would stick together and stop up the little holes in the container.

    1. Teagan, thank you do much for sharing this tip about rice grains. Salt does get very soggy in humid weather (weird though this may sound).

      Your comment got me thinking about granulated sugar which also goes clumpy. Wonder is the rice trick would work in a jar of sugar.

      Once again, thank you for dropping by and sharing your experience with salt :-).

      PS: It does tend to get humid so, yes, can relate to the humidity part.

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