The Aging Game: When Older is Better (or Not!) for Grains 😊

Ever wondered why your grandma insisted on using older rice for special occasions? Or why fresh millets taste so different? Let's dive into the fascinating world of grain aging!

Paddy (Rice): Older is Gold

1-2 years old paddy is ideal. Aging reduces moisture and starch, making cooked rice:

- Fluffier

- Less sticky

- More aromatic

- Better flavored

Price of older rice is costlier than newer rice

Ragi

- Older Ragi is better to prepared rotti and ragi mudde

Wheat: Age is Grace

6-12 months aged wheat is considered better for:

- Cooking

- Health

- Digestibility

- Texture

- Flavor

Millets: The Older, The Tastier

Raw millets like brown top, little, foxtail, barnyard, proso, kodo with husk get more flavorful with age!

Cost of the millet changes with age. Generally storage cost is added.

Jowar: New is Best

Use within 1 year for making soft rotis.

Pulses: Fresh is Fresh

Newer pulses (like urad and horse gram) are better for:

- Fermentation

- Cooking

- Texture

The Flour Game

Fresh flours are always tastier and better textured!

So, the next time you're at the market, remember: age can be a grain's best friend... or not 😊.