Key takeaway: Keep millets cool, airtight and away from the spice rack — Pune's monsoon will otherwise turn them bitter in weeks.
Why millets spoil faster here
Maharashtra's monsoon humidity is the enemy of whole-grain flours. Ragi and jowar still carry natural oils that oxidise quickly once the packet is open. In Baner and Kothrud kitchens we see the same pattern every June: a half-used pack of nachni that smells faintly sour.
A simple storage routine
- Decant into glass or steel jars with tight lids — never leave the plastic pouch half-open.
- Add a food-safe silica pouch or a few dried bay leaves to absorb moisture.
- Buy 500 g–1 kg lots if you bake weekly; freeze surplus flour in flat bags.
- Label the open date. Use within 6–8 weeks for best flavour.
Smell test before you bake
Fresh millet flour smells earthy and slightly sweet. If it smells paint-like or bitter, compost it — no amount of jaggery will hide rancid oil.
