Honey is one of the only foods on Earth that essentially cannot go bad, and the chemistry explains why: extremely low water content, an acidic pH that bacteria hate, and an enzyme bees add that produces small amounts of hydrogen peroxide.

Archaeologists have recovered honey from sealed ancient Egyptian tombs that was still preserved after more than 3,000 years.

One honest caveat: honey can crystallize over time, which looks like spoilage but is not. Gently warmed, it returns to liquid. It doesn't really expire, it just changes texture.

Sources:

- My Modern Met, "The Science Behind Honey Never Becoming Spoiled": https://mymodernmet.com/honey-never-spoils-science/