1000 g Round Bottle

HONEY NEVER SPOILS
When sealed in an airtight container, honey is one of the few foods known to have an eternal shelf life. There are even reports of edible honey being found in several-thousand-year-old Egyptian tombs. Honey’s longevity can be explained by its chemical makeup: The substance is naturally acidic and low in moisture, making it an inhospitable environment for bacteria.

HONEY IS MEDICINAL
Evidence of honey being prescribed as a medical treatment dates back as far as ancient Mesopotamia. Because the substance is so inhospitable to bacteria, it was often used as a natural bandage to protect cuts and burns from infection. Today, honey is still used as a natural treatment for dandruff, stomach ulcers, and even seasonal allergies

HONEY HAS DIFFERENT COLOURS AND FLAVOURS
Honey’s depth of flavor is determined by the source of the nectar it was made from. Logwood honey is delicate and mildly sweet, dogwood honey is strong and extra sweet, while copper wood honey has a subtle earthy flavor. The darkness or lightness of certain honey varies as well. Bees in parts of western Jamaica have even produced honey that is dark green in colour.

OTHER INSECTS ALSO MAKE HONEY
While bees are most associated with honey, the Mexican honey wasp also produces honey on a large scale, a fact that pre-European Native Americans are known to have taken advantage of. In 2013, researchers did a survey of honey wasp nests in Texas to attempt to get insight into honey bee behavior. But be aware, this honey can occasionally be poisonous thanks to the flowers that the wasp likes visiting.

HONEY CRYSTALLIZATION/GRANULATION IS NATURAL
Honey crystallization is the formation and growth of sugar crystals in a container of honey. Crystallization is a natural process and not a sign of adulteration or spoilage. Due to its physical properties, honey crystallizes naturally, as it is a supersaturated sugar solution. Honey is mainly comprised of two sugars: fructose and glucose. The starting point of a crystallization depends on various factors. The main reasons involve the fructose/glucose ratio (F/G) and the glucose/water ratio (G/W). A high F/G and a low G/W generally have a slow crystallization process. When the level of glucose increases, it becomes insoluble in the water, and crystallization will happen. Another common reason for crystallization involves the storage temperature, which contributes significantly to the formation of crystals. Ideally, honey should be stored in either a cool location (lower than 4°C) in order to reduce the mobility of sugar molecules or at a high temperature (greater than 25°C) in order to ensure the crystals liquify and the degree of the supersaturation of glucose decreases.