Quick answer: Shelf life depends on the grain. Sprouted flours are best used within a few weeks of milling. Regular whole-grain attas like wheat, ragi, jowar, and bajra keep noticeably longer. Every ShuddhOra pack has its exact expiry date printed on it.
A common misconception is that all atta has the same shelf life. In reality it depends heavily on the grain: sprouted flours are the most delicate since germination makes them more perishable, while regular whole-grain flours like wheat, ragi, jowar, and bajra hold up for longer.
The main factor is exposure — to air, moisture, and heat. Whole grain flour retains the oil-rich germ layer, and once milled, those oils gradually oxidise. Humidity and warm storage accelerate this. That's why airtight packaging and cool, dry storage matter more for whole grain flour than for refined flour.
Every pack comes in an airtight container with an oxygen absorber sachet sealed inside, and the exact expiry date is printed on the packaging based on the specific grain — so you don't need to estimate or guess.
Every order is ground on a chakki only after you place it — no bulk production, no months on a shelf.
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