Natural salt has an unlimited shelf life, whether it’s fine salt or coarse salt. Iodized salt, on the other hand, may only last about 5 years.
Thanks to the natural antibiotics it contains, honey cannot go bad. Its color or texture may change, you just need to heat it up and it will return to its original state.
Cornstarch never goes bad, as long as you keep it in a cool, dry place. It’s best stored in its original container with a sealed lid and away from moisture.
White vinegar doesn’t expire and can be kept indefinitely, although its quality may decline and its color can change, according to how you store it. To maintain its flavor and quality for as long as possible, store it away from direct sunlight, in a cool, dark and dry place with the lid firmly closed.
White rice (jasmine, basmati, long-grain, etc.) and wild rice can be stored indefinitely. If you store it in a cool, dry place and keep it in an airtight container once opened, it virtually won’t go bad. Brown rice, on the other hand, only has a shelf life of about 6 months, due to its higher oil content.
Sugar—whether it’s white, brown, or powdered—never expires because it doesn’t support the growth of bacteria. However, it should be stored away from humidity in a cool place, and preferably in an airtight container.
All dried pastas are non-perishable except whole-wheat pasta (for the same reason that brown rice doesn’t last forever). That said, pasta can diminish in quality over time and tastes freshest within the first two years of purchase. Fresh pastas are made with eggs and moisture, so they can only be kept for about two days in the fridge and two months in the freezer.
By Stephanie Holmes writing for Gourmandize©