Pantry staples that are worth buying in bulk, and the ones that aren't
Bulk buying only saves money on food you will finish. A short list of what keeps, what doesn't and how to check the unit price.
Buying in bulk saves money only if the food is used before it spoils. Here is how to decide.
Check the unit price#
The bigger pack is not always cheaper per kilo or litre. Shops show a unit price (per 100g, per litre) on the shelf label. Compare those, not the headline price. Sometimes a smaller own-brand pack beats the big branded one.
Good candidates for bulk#
Dried pulses and lentils. They keep for a long time in a cool, dry place and are cheap per portion.
Rice and pasta. Store in airtight containers to keep out moisture and pests.
Oats. Cheap and versatile.
Tinned tomatoes, chickpeas and beans. Long shelf life.
Frozen vegetables. Often just as nutritious as fresh and used only as needed.
Salt, sugar and baking basics. They last, as long as they stay dry.
Be careful with these#
Oils. They go rancid with heat, light and time. A huge bottle can turn before you finish it.
Nuts and whole-grain flour. Their natural oils spoil. Store them in the fridge or freezer.
Spices. Ground spices lose flavour over about a year. Buy small amounts from a shop with high turnover.
Fresh produce and bread. Unless you freeze it, you will waste some.
Storage matters#
Use airtight jars or tubs, label the date, and put new stock behind old. Keep dry goods away from the cooker and sunlight. Check regularly for pantry moths, which can ruin a stock quickly.
Know your household#
A bulk bag of rice is great for a family of five and a burden for one person. Be honest about what you eat. Cooking for one? Split big packs with a friend or neighbour.
A simple rule#
If you wouldn't finish it within a few months, or it doesn't freeze, buy the smaller size. Saving 20 percent on something you throw away costs you 80 percent more.