What causes rajma to smell metallic after storage?

Question

Wondering why your stored rajma has a metallic smell? Learn if it's caused by the type of pot you used or if it's a sign of spoilage.

Answer 1

Rajma (kidney beans) can smell metallic after storage due to the oxidation of fats and oils present in the beans, and the absorption of odors from the storage environment.

Detailed Explanation:

The metallic smell in stored rajma is primarily attributed to two factors: oxidation and absorption.

1. Oxidation of Fats: Kidney beans, like many legumes, contain small amounts of fats and oils. Over time, especially when exposed to air, these fats can undergo oxidation. This process breaks down the fats into smaller volatile compounds, some of which can have a metallic or rancid odor. The rate of oxidation is accelerated by heat, light, and moisture.
2. Absorption of Odors: Rajma can also absorb odors from its storage environment. If stored near metallic objects, strong-smelling spices, or in a container that previously held something with a strong odor, the beans can take on that smell. Porous packaging materials can exacerbate this issue.

The combination of these factors can result in the unpleasant metallic smell you notice after storing rajma for a period.

Pro Tip:

To minimize the metallic smell, store rajma in airtight containers in a cool, dark, and dry place. Consider using oxygen absorbers or vacuum-sealing to further reduce oxidation.