Storing your grains

In many Asian cuisines, grains play an essential part in a meal. They are our main source of carbohydrates, therefore acting as the most important component in a dish in many Asian households. Grains are a plant species that belong to the Graminaceae family. (With the exception of Buckwheat, which belongs to the Polygonaceae family). They contain four main components, the endosperm, bran and germ, all encased in an outer casing. Grains are usually eaten cooked as a grain itself or processed to from a range of products that are used for cooking as thickeners, sweeteners etc. Noodles can be also made from grains. When grains are bought, the following things have to be taken note of beforehand. These are as follows:

1. Ensure that grains are whole and intact.
2. Ensure that grains are not damp, as it can increase the tendency of mold growth
3. Ensure that there is no powdery residue that are present within the grain packaging when bought.
4. Ensure that no weevils are present in the packaging of the grain.
5. Ensure that no rancid odour is present, especially whole grains as they tend to have a higher fat content

*These do not necessarily apply to corn, which is usually eaten fresh, as a vegetable.

For storing grains, keep most grains in a cool dry place, away from sunlight. Whole grains and whole grain products can be stored in the fridge or the freezer to increase its shelf life. This is because, whole grains have a higher fat content (due to the germ) as said earlier, and therefore they undergo rancidity at a quicker rate.