Pure Honey Fast Fact

What are the characteristics of pure raw honey?

  • You may fill a glass with water, pour a tablespoon of honey into the glass, and observe. Pure raw honey will settle right at the bottom of the glass and only dissolve when your stir the honey. Adulterated or artificial honey tends to dissolve in water easier compare to pure honey.
  • Raw honey contains pollen and other minerals. When dissolve into the water, the mixture should not be transparent but a bit milky. On the other hand, artificial honey will give you a smooth and uniform colour.
  • Raw honey will form a layer of very fine bubbles on top of the bottle after it is shacked violently and the form will remain for hours.
  • Crystallisation is a natural process that honey tries to preserve itself. It is perfectly edible. The factors which contribute to crystallization depends on its ingredient composition, percentage of glucose vs. fructose in the honey, temperature where the honey is stored and amount of pollen in the honey.  


How do I differentiate pure honey and counterfeit?

    • It is very difficult to differentiate the pure and the adulterated honey even with a lab test. It’s highly recommended to buy honey that’s raw, unfiltered, local and 100 percent pure from a trustworthy source, like a local bee keeper. You can talk to the bee keeper to ensure that you are getting the best honey possible.


    Why honey crystallizes? 
    • The reasons for the crystallization of honey are primarily a natural process in which liquid honey solidifies upwards starting from the bottom of the jar over time, and natural honey, especially flower honey, crystallizes over time and depending on storage conditions.
    • Natural flower honey may crystallize over time. Storing honey in the refrigerator or in the cold is particularly speed up this process. Unnatural false honey, in other words, sugar syrups (cheated) or overheated honey do not freeze or crystallize. Yet, honey consumers generally do not like this crystallization.
    • For this reason, honey-producing companies want to delay this process with heat treatment applications and make their product visually beautiful. This reduces the quality of honey and increases the carcinogenic substance we call HMF in honey. In order to delay freezing, it is best to keep the honey at room temperature and store it in places such as a kitchen cabinet or pantry. Another issue to be considered is that honey should not get direct sunlight and should be kept away from the heat sources.
    • If your honey crystallizes, place it in hot water (about 45 degrees) by placing the container (glass jar or can) in it, and it turns into liquid again and dissolves. Or if you heat it slightly and pass it through the hand blender, you will get very beautiful and healthy cream honey. Care should be taken not to boil or burn the honey and to expose it to heat for a long time, otherwise, the HMF value will increase, the enzymes and amino acids that are very useful in it may lose their value. Finally, your honey will crystallize early or later due to its natural nature. Don’t see this as something negative or bad. This is a condition in the nature of honey.