Three Common Questions About Honey and Their Answers 0 4

How to Properly Choose Real Honey

When buying honey, it is important to pay attention to its aroma. Some varieties, such as chestnut honey, have a strong scent, while others have a more delicate and barely noticeable fragrance. In some cases, herbal notes with a slight hint of spicy caramel can be detected. A counterfeit may have a sour smell or lack any aroma at all.

Natural honey, if stored properly, does not separate; however, it may contain natural impurities — small particles of wax, pollen, or propolis. If honey has been moved to a warm place after crystallization, fructose may form a liquid layer on top, while glucose settles at the bottom. Such honey can be consumed if it does not have a sour smell.

There are several ways to check the quality of honey:

natural honey flows from a spoon in waves, while diluted honey flows evenly;
if honey turns blue upon the addition of iodine, it means that starch has been added to it.

Can Natural Honey Become Sugary?

Yes, this is a natural process. Honey is about one-third glucose, which crystallizes over time. The time required for crystallization depends on the type of honey. For example, sunflower honey will start to crystallize within two weeks after collection, while linden honey will only do so after 90 days. If you want honey to remain liquid longer, store it under certain conditions. Crystals hardly form at temperatures below 4 °C or above 27 °C. The most favorable range for honey crystallization is 13–15 °C. Crystallized honey fully retains its beneficial properties.

Is It Possible to Heat Honey?

Yes, honey can be heated, but it is advisable not to exceed 38-40 °C, otherwise, it will lose a significant portion of its beneficial properties. It is best not to exceed the temperature maintained in the hive, which is 36 °C. If you want to melt crystallized honey, you can use a special device — a decrystallizer, which will heat the honey to the desired temperature. A water bath can also be used.