If the unopened salt has been left for three years it can still be eaten, but if the opened salt has been left for three years, it is best not to eat it.

Salt will lose nutrients during prolonged storage. In addition salt is stored in an improper way, such as the storage of salt environment is more humid, long storage may be contaminated.

After all, the price of salt is not very expensive, put more than 3 years of salt is best not to eat good, because now the salt will add some other trace elements, will affect the shelf life of salt.

Salt Notes:

When observing the color of salt, the sample should be spread on a thin layer of paper, and carefully observe its color. Good quality salt is white in color, sub-quality salt is off-white or yellowish in color, and poor quality salt is dark gray or yellowish brown.

Identify the odor of salt, you can take a sample of about 20g in the mortar after crushing, and immediately smell its odor. Generally speaking, good quality salt without any odor, the second quality salt without odor or mixed with a slight odor, poor quality salt has a strange odor or other foreign odors.