Guest guest Posted April 20, 2005 Report Share Posted April 20, 2005 I'd bet it would be fine if you ground it up and then stored it in an air-tight container to use it like a spice. But there's the whole shelf-life factor - I would bet that shelf-life and flavor are higher if only ground just before use. Leave the whole food as is until you prepare to use it. The airtight storage, refrigerated, will extend the life. But if you grind it up, it will begin to oxidize and lose its potency immediately, over time. Elchanan -- ---------------------[ Ciphire Signature ]---------------------- vlinfo signed email body (369 characters) on 20 April 2005 at 16:42:54 UTC rawfood ------------------------------- : Ciphire has secured this email against identity theft. : Free download at www.ciphire.com. The garbled lines : below are the sender's verifiable digital signature. ------------------------------- 00fAAAAAEAAACOhmZCcQEAAKsCAAIAAgACACBZ36NZd8ice9rJ4ZlYrt6BrEjH8O zzmKDQLsTNDUWDmAEAhgSkE5NuzzvORJkeFIi/NVXB9GCG1XVfaMj+yPGZ0X1JwR hxfTF7GopTnMflHlgCKzTvKDTyGHVbFvXJTqZ64Q== ------------------[ End Ciphire Signed Message ]---------------- Quote Link to comment Share on other sites More sharing options...
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