Honey

Natural honey shows specific traits: an intense floral aroma, natural crystallisation, a dense texture and a flavour that leaves a slight tingle at the back of the throat. Check the label too, to make sure it carries no added ingredients or excessive industrial processing. It is preferable to choose raw honey, unpasteurised, from a single origin and ideally monofloral, since this better reflects the quality and diversity of the area where it was harvested. Buying honey from local beekeepers is also an excellent way to be sure of its purity, while supporting the local environment and the sustainable development of the community.

The average price varies with origin, quality, certification (organic or conventional) and floral type, but it generally runs between €8 and €15 per kilogram in Europe. More unusual or organic honeys tend to command higher prices.

Natural honey has no true expiry date, but it does carry a best-before date, usually two years from packing. This is mainly because its sensory properties can shift slightly over time, even though the honey remains safe to eat.

Although social media and the press are full of home tricks for spotting adulteration, the truth is that no home method is reliable. Technically, the only sure way to determine whether honey has been adulterated with sugar is a laboratory analysis.

To make sure you are buying genuine honey, shop from trustworthy sources — ideally directly from local beekeepers or well-known brands — read the label carefully to check it clearly states raw honey, and be wary if the price is too low (under €7/kg), since production and packing costs normally exceed that figure.

Crystallisation depends mainly on the honey's natural composition, above all on the balance between fructose and glucose. Honeys high in glucose crystallise faster, while those rich in fructose (such as acacia honey) crystallise slowly or stay liquid for longer. Honeydew honeys, produced from tree or insect secretions, also tend to crystallise slowly or can stay liquid for extended periods.

It is also worth noting that crystallisation happens within a specific temperature range (roughly between 10 ºC and 18 ºC), so — curiously — honey kept frozen does not crystallise.

A monofloral honey is one in which nectar from a single flowering species clearly predominates, which gives it specific organoleptic characteristics and a distinctive colour. To determine the botanical origin of most honeys, a microscopic analysis is carried out, counting the pollen grains present in the sample. When one type of pollen predominates, the honey can be classified as monofloral.

Multifloral honey, on the other hand, contains nectar from several kinds of flowers, offering a more complex and varied flavour and aroma.

In certain special cases, such as honeydew honeys (which come from tree or insect secretions) or honeys like orange blossom (with very little pollen present), other specific methods are used to establish the botanical origin.

Organic honey is produced under specific rules that guarantee the absence of chemicals, pesticides and synthetic treatments. Its production is also overseen by certifying bodies. Although nutritionally it may be similar to conventional honey, organic honey guarantees a lower environmental impact and a certified quality.

To keep honey in good condition and preserve all its properties:

• Room temperature: Keep it somewhere cool and dry, away from direct sunlight and heat sources.

• Avoid damp: Honey is hygroscopic, meaning it can absorb moisture from the air and deteriorate.

• Airtight container: Use well-sealed containers to prevent it taking on moisture and outside odours. Glass honey jars are recommended, as they keep it better.