When do grains expire?

Whole grains like oats, brown rice, and quinoa generally have a shelf life of 6 to 12 months when stored in a cool, dry pantry unless otherwise indicated on the packaging. However, it's important to note that the "expiration" date on a package of grains is usually just a “best before” or "best by" date, indicating when the product is at its peak quality. Whole grains can technically still be safe to consume past this date, as long as they have been properly stored and show no signs of spoilage, such as mold, musty odor, or pest infestation.

Refined grains, such as white flour and white rice, typically have a longer shelf life than whole grains, generally lasting for up to 2 years when properly stored.

Here are some tips for storing grains to extend their shelf life:

- Store grains in airtight containers, preferably glass or hard plastic, to keep out moisture and pests.

- Keep grains in a cool, dry location, such as a pantry, and avoid areas near heat sources like the stove or oven.

- If possible, store grains in the refrigerator or freezer for longer-term storage (up to 1-2 years).

- Regularly inspect stored grains for signs of spoilage, and discard any that show signs of mold, odor changes, or insect damage.

- Consider FIFO (first in, first out) when using stored grains to ensure that you use the oldest ones first.

It's always advisable to check the specific packaging or manufacturer's guidelines for the recommended storage conditions and shelf life of a particular grain product to ensure the best quality and safety. If in doubt, it's always better to discard a grain product that shows any signs of spoilage.