2. Salt

Salt, an indispensable seasoning in the kitchen, is extremely stable from a chemical perspective.

Salt (sodium chloride) is hardly affected by air, temperature or humidity, so its shelf life is not as strict as that of other foods.

Even if the salt packaging indicates an "expiration date," it can still be used as long as it hasn't gotten damp. Salt's primary function is to season and preserve food; it itself doesn't spoil or expire.

In fact, many types of aged salt or rock salt can even develop a richer and more mellow flavor over time.

Salt is best stored in a dry, cool place to avoid the growth of mold or bacteria in a humid environment.

As long as the salt granules do not clump or change color, they can continue to be used for cooking, pickling, making salted vegetables, etc.

Using "expired" salt to stir-fry or stew food can still add flavor.