We know nuts are incredibly good for you. They're an excellent source of antioxidants and fiber, pack plenty of nutrient-dense monounsaturated fat, and have been shown to lower cholesterol, inflammation, and your risk of heart disease.
Walnuts, pistachios, hazelnuts, almonds, and the lot are tasty treats in trail mix, but their uses are nearly never-ending. Fold walnuts into homemade bread dough, mix cashews into granola, or throw a handful of almonds and a pinch of salt into your food processor for some seriously delicious DIY nut butter.
Now that we're covered what we do know about nuts, read on for some of the (unexpected) mistakes many of us make when shopping for and storing them. Break these harmful habits, and we promise your nuts will stay fresher longer.
The biggest blunder is buying from the bulk bins at your grocery store. It's nearly impossible to tell how often the shop replaces these nuts, or how long they've been sitting out in the open air. According to Steve Lindsay, the Director of Quality Assurance for Diamond Nuts, oxygen is the number one enemy of any nut's shelf-life. Those sitting in bulk bins are constantly exposed to oxygen, compromising their freshness and speeding up the rancidity process. Your best bet for finding fresh nuts is to buy those sealed in a bag, which will ensure freshness and prevent oxygen from slipping through.
One final word on bulk bins: As you've probably noticed when shopping, some people stick their bare hands directly into the bins to sneak a snack. This exposes the contents to oodles of outside germs and bacteria. Just saying.
Mistake #2: Storing Them in the Pantry
Contrary to popular belief, nuts should be stored in the fridge or freezer. Why? Because nuts contain a high amount of unsaturated fat, a delicate type of oil which makes them highly prone to going rancid. Spoilage is accelerated even more by light, oxygen, and—you guessed it—heat. Storing nuts (and seeds) in the fridge or freezer limits their exposure to all three and will result in your nuts tasting less bitter and more flavorful for a longer time.
According to Lindsay, you can keep an unopened bag of shelled or in-shell nuts in the fridge or freezer for two years (!). Even if the bag's been opened, shelled nuts should last an entire year, and in-shell nuts will last about a year and a half.
If you're going to use your nuts in the immediate future, it's fine to keep them in a cool, dark spot in your pantry. Just make sure they're in an airtight container and plan to eat them within a couple of weeks.
Mistake #3: Paying Too Much Attention to Expiration Dates
Expiration dates are problematic for many reasons, primarily because they're merely suggestions or guesses, rather than hard-and-fast deadlines for edibility. The shelf life of nuts depends on three key factors: storage conditions, shelled or unshelled, and whether or not the package is opened.
A good rule of thumb is to think of nuts as produce rather than a packaged good. Just as you would with fresh spinach or a ripe tomato, give them a sniff before you eat them. As nuts age, the rancidity will give them a paint-like smell. If you get any harsh or bitter aromas, toss them—otherwise, they're probably still fair game. To further extend shelf life, Diamond of California adds a hint of rosemary extract to their products. You, too, can add this natural ingredient to help preserve your nuts.
If you're going to use your nuts in the immediate future, it's fine to keep them in a cool, dark spot in your pantry. Just make sure they're in an airtight container and plan to eat them within a couple of weeks.
The refrigerator, yes, but specifically, LaMarita recommends refrigerating nuts in air-tight glass jars. Store any extra nuts in the freezer in the bags they came in, he says. (If you don't have the original bags, consider using a freezer-safe air-tight container instead.)
If you can, buy nuts that are still in their shells because they will last longer. Choose nuts that look fresh. Avoid those that are shriveled, moldy, bruised or give off a bad smell. Nuts that give off an unpleasant odour may be rancid (rotten).
When choosing a container, use one that is airtight. You can use Tupperware, plastic baggies, freezer bags, or even mason jars. Glass and plastic containers are preferred over plastic bags. Since plastic bags are permeable, it is easy for odors to seep into the bag.
Nuts that have a large surface area, like walnut halves, with their complex network of ridges and valleys, will go rancid faster because of a greater exposure to oxygen. And fattier nuts, like macadamia or Brazil nuts, will oxidize quicker than leaner almonds.
A: Nuts can't expire; however, they can change in taste or go rancid. Nuts contain much-unsaturated fat, an oil that makes nuts likely to go rancid. Nuts spoil faster when exposed to light, air, or heat. No fuss; cool, dark, and air-sealed are the three trifectas to storing nuts properly.
A cool temperature of <50°F/<10°C is optimal, but a higher temperature that does not stimulate insect activity may work as well to control moisture migration (and also minimize lipid oxidation). Almonds are a shelf-stable nut that can have more than two years of shelf life when stored at the recommended conditions.
According to Lindsay, you can keep an unopened bag of shelled or in-shell nuts in the fridge or freezer for two years (!). Even if the bag's been opened, shelled nuts should last an entire year, and in-shell nuts will last about a year and a half.
Although nuts are rich in polyunsaturated fatty acids (PUFA, mainly n-6), dietary fiber and micronutrients such as vitamin E, magnesium, and selenium, they may also contain high levels of one of the most potent carcinogenic substances, the mycotoxin aflatoxin B1 [8].
Nuts' fragile unsaturated fats can go rancid quickly. While that may not hurt your health, it can definitely be bad news for flavor. Keep nuts tasting fresh by stowing them in a sealed plastic or glass container in the refrigerator for four to six months.
You may think it's a nutty idea, but the best place to keep nuts is in the freezer! Nuts contain a lot of oil and can become rancid if stored in the pantry. Instead, place them in separate airtight containers or sealable plastic bags, then label, date and freeze for up to six months.
Nuts with higher fat content, like walnuts and pecans can also go rancid after a few months if stored at too warm a temperature. If you notice that your nuts have taken on a noticeably bitter, sour flavor, they may have entered this unfortunate phase.
Walnuts go rancid when exposed to warm temperatures for long periods of time. Heat causes the fat in walnuts to change structure, which creates off odors and flavors. Fresh walnuts smell mildly nutty and taste sweet. If your walnuts smell like paint thinner, you know they're rancid.
Spoilage is accelerated even more in the presence of light, oxygen, and heat. Storing nuts (and seeds) in the fridge or freezer limits their exposure to all three of these, and will result in your nuts tasting less bitter and more flavorful for a longer period of time.
Nuts should be stored in their own airtight containers, such as glass, ceramic, or sturdy plastic containers. Even freezer bags are a good option. In selecting the container it's important to assess them for their airtightness.
When storing nuts, the freezer is your friend. This dark, cold space slows the deterioration of the nut's oils, a process that directly impacts flavor. Light, oxygen, and heat are the enemies of nuts.
“When possible, always store your nuts in the freezer,” she says. Jaweed agrees with this sentiment: “The ideal way to store nuts is in your freezer, right from the moment you receive them—up to a year or more.”
Avoid storing nuts near heat sources like stoves, ovens, or direct sunlight. Instead, choose a cool and dark storage location to extend their shelf life.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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