कौन से प्राकृतिक खाद्य पदार्थ आसानी से खराब नहीं होते? Which natural foods do not spoil easily?

I am assuming by “natural” you mean in the most unrefined state. I have included some paths for processing ideas as well.

For vegetables, this would be most anything with a hard skin like winter squash, potatoes, onions, garlic, shallots and cabbage. These require little other than a cool dark place to store for a very long time (onions and potatoes can go up to a year under proper conditions, depending on the variety). Any root vegetable will last a long time but will usually need some additional humidity. Leafy greens and anything with high water content (including sweet onions) will perish quickly but can be transformed by processing.

For fruits, apples, pears, most citrus and quite a few others have a very long shelf life, again keeping them cool is important. Apples can be stored at near freezing temperatures for a very long time. Thin skinned fruits should be dried or made into a cooked or fermented product to extend the life.

Most dry grains and seed product, like dried beans, in whole form will last a long time (this can be up to years, like green coffee beans…and many bean seeds will remain viable for years as well), but the important factor here is to remove as much air from the container. This is why I store them in very large mason jars using a vacuum sealer attachment specifically for the purpose. This keeps fats from going rancid quickly.

Any fruit or vegetable with a thinner skin and high water content can be sun dried or dehydrated by other means. These can then be stored in jars, so long as you get the moisture level down to near bone-dry. Too much and it will mold, too little and the quality suffers, but err on the side of too much in cases where it is of importance to secure your food.

As for meats, large primal cuts of beef last quite a long time at temperatures in the 40’s. In order of increasing perishability, for common meats, it goes: Beef, Pork, Chicken, Fish, Shellfish. That’s a good rule of thumb. Almost anything can be salted and dried, then washed and reconstituted later.

Fats and oils in general have about 3 months before they become rancid, and are highly dependent on storage temperature. In warm/hot climates this will happen fast, and can be as short as days. Things like Ghee arose from this problem and the process helps keep the fat usable longer.

Cheeses save longer the harder they are. Parmesiano Reggiano can last quite a long time, for instance. Whole, unbroken rounds, wheels, squares of any cheese waxed, skin or mold covered will last longer and mature. Once the barrier is penetrated, things change quickly. Cool and humid control are key here for the softer, ripened styles.

Honey has been mentioned, and along with that, any refined sugar, or manufactured products extremely high in sugar will last a long time.