5 Tips To Keep Your

Khapli Wheat Flour

Pest & Mould-Free In The Monsoon

Rains bring a pleasant, earthy scent in the air, relief from the intense heat, and… pests and moulds. And you can’t romanticise them away. Come monsoons, and there is a clear increase in pests and mould because the heavy rain and high humidity create a warm, damp environment. Rain also floods outdoor nests, driving pests indoors to seek shelter and food, like the fresh bag of Aashirvaad Chakki Khapli Atta. Here are five simple tips that you can follow to keep khapli wheat flour pest- and mould-free. 

One of the most basic yet critical tips is adequate storage. Always store khapli wheat flour in airtight containers in a cool, dry place. Loose bags or packaging do not protect from pests or moulds. Clean, dry containers made from food-grade stainless steel, glass, etc. are ideal. Add a flour scooper so you don’t use wet spoons or accidentally cross-contaminate. Airtight containers also limit exposure to humidity, thus preventing the flour from spoiling due to mould. 

This is specifically to prevent pests. Natural repellents include herbs and spices such as bay leaves, dried chillies, and cloves. They have a strong aroma that keeps the bugs away. While bay leaves, neem leaves, and cloves are popular options, dried red chillies are particularly useful for flour because of their pungent aroma. They require minimal maintenance, but be careful not to accidentally crush them into the flour. 

It’s one thing to store your flour in cool, dry places, away from heat sources that can create pockets of warmth. However, what’s equally important is the quantity of flour. During monsoons, it’s advisable to buy less. Ideally, buy enough supply to last 2-4 weeks. However, if you buy flour in bulk, divide it into smaller airtight containers so you only open what you need while the rest stays protected.  

Ideally, always opt to buy flour from trusted sources with effective packaging, like Aashirvaad Chakki Khapli Atta. However, for added protection against insects or larvae, you can put newly bought flour in the freezer for at least 48 hours, ideally 3 to 5 days. The cold kills insect eggs but does not alter the flour’s nutritional value. When using frozen flour, let it reach room temperature before opening. 

One of the main causes of mould is humidity. As a countermeasure, use natural moisture absorbers like uncooked rice or salt. Place a packet of salt or a small cloth pouch of uncooked rice inside the pantry to trap humidity. Do not place loose rice or salt directly inside the flour container. Keeping them in the pantry or inside a separate breathable pouch is fine, but they should not come into contact with the flour.

A few everyday habits go a long way in protecting your flour, especially during monsoons. Clean the pantry regularly (once a month), remove any food residue when cleaning, and don’t handle flour with wet hands to maintain its shelf life. Always use a clean, completely dry spoon to scoop out the atta, and close the container immediately after use. Keep the container away from sinks, windows, and direct sunlight, where moisture can easily accumulate. 

Consuming spoiled flour can have severe health implications. While prevention is important, it’s also necessary to identify spoiled flour. First and foremost, you should immediately discard khapli wheat flour if you see live bugs, webs, or coloured spots (white, green, or black). Also, throw out flour that has solid, hard clumps or smells sour or bitter. All these are signs of spoilage.

Monsoon storage isn't complicated, but it does require consistency. Store khapli wheat flour in airtight containers, buy only as much as you'll use within a few weeks, keep moisture at bay, and check the flour regularly for signs of spoilage. With a few simple precautions, your Aashirvaad Chakki Khapli Atta will stay fresh, flavourful, and ready for everything from everyday rotis to festive recipes throughout the rainy season.