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In a sealed package, (not getting into what date may be printed on it for "expiration") practically speaking, sealed and dry, it appears to keep "essentially forever." Once opened, not nearly so long, though that is not something I've done much personal experimentation with.


Gelatinization means the starch grains swelling, releasing the starch molecules, which then cross link to thicken the liquid. The gel forms, trapping water between chains of starch. It is a heating process. Gelation is a cooling process as the gel sets.


Turmeric, especially fresh, has some flourescent properties... and saffron might also.

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