All About Cassava flour
Your complete guide to cassava flour - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Cassava flour Last?
Storage times and freshness tips for cassava flour in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
opened pantry6-12 months
Signs of Spoilage
Pantry pests (weevils, mites, larvae, small moths), mold growth (green, black, or white fuzzy spots) due to moisture exposure, a distinct musty, sour, or 'off' smell, hard and persistent clumps that don't crumble easily, unusual discoloration (e.g., yellowish or grayish tinge).
How to Check
Pour a small amount onto a plate and visually inspect for any signs of movement (pests), webs, or dark/discolored particles. Look for any patches of mold. Smell the flour – it should have a very mild, neutral, slightly earthy aroma; a strong, unpleasant, or sour smell means it's likely spoiled. Feel the flour for excessive moisture or hard, unyielding clumps.
Storage Tips
Immediately transfer opened cassava flour to an airtight container (e.g., glass jar, sturdy plastic container with a tight lid). This protects it from moisture, odors, and pests. Store in a cool, dark, and dry pantry or cupboard, away from heat and direct light. Label with the opening date for easy tracking.
freezer (extended shelf life)1-2 years (can be longer, but quality might slightly degrade over time)
Signs of Spoilage
Very unlikely to spoil if properly sealed. Potential for absorption of freezer odors if not airtight. In rare cases, if moisture was present before freezing, ice crystals could form, but this doesn't necessarily mean spoilage.
How to Check
After thawing, perform a smell test for any absorbed freezer odors or 'off' smells. Visually inspect for any unusual changes in texture or color. The primary concern here is quality degradation rather than microbial spoilage.
Storage Tips
Place the flour in a heavy-duty freezer-safe bag or an airtight freezer container. For opened packages, ensure it's sealed as tightly as possible to prevent moisture absorption and odor transfer. Before use, allow the flour to come to room temperature to prevent condensation, which can affect its texture and introduce moisture.
unopened pantry1-2 years (often good past 'best by' date if stored properly)
Signs of Spoilage
Presence of pantry pests (weevils, moths, larvae), mold growth (discoloration, fuzzy patches) if moisture has entered, strong musty or sour odor, significant clumping that cannot be broken apart easily.
How to Check
Visually inspect the packaging for any tears, holes, or signs of pest activity (small holes, webs, or actual insects). If the packaging is transparent, check for any discoloration or mold. A sniff test should reveal a neutral, slightly earthy scent; any strong, off-putting odors indicate spoilage.
Storage Tips
Store in a cool, dark, and dry place, away from direct sunlight, heat sources, and humidity. Maintaining a consistent temperature helps preserve freshness.