Honey never spoils.

Archaeologists have found pots of honey in ancient Egyptian tombs, sealed more than 3,000 years ago, that are still perfectly edible. Honey owes its shelf life to a combination of low moisture content, high acidity, and hydrogen peroxide produced by an enzyme bees add during production — an environment hostile to the bacteria and fungi that spoil most other foods.

The catch is storage. Raw honey is hygroscopic, meaning it readily absorbs water from the air. Left uncovered in a humid kitchen, it can pick up enough moisture over time to let fermentation take hold. Sealed and kept dry, though, honey is one of the few foods that can genuinely last indefinitely.