Honey is the sweetest thick syrup made by bees from the nectar of flowers. It has the same relative sweetness as granulated sugar but considered as an excellent food for health enthusiasts.
It has attractive properties and a distinctive flavor when used as a sweetener. Most microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years.
Adulteration of honey is the addition of other sugars, syrups, or compounds into honey to change its flavour or viscosity, make it cheaper to produce, or increase the fructose content to stave off crystallization. It’s often mixed with flour or other fillers, hiding the adulteration from buyers until the honey was liquefied. Flavourless corn syrup, when mixed with honey, is often very difficult to distinguish from unadulterated honey.
Best quality honey can be easily distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey should flow from a knife in a straight stream, without breaking into separate drops. After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water content (over 20%) of the product. Honey with excessive water content is not suitable for long-term preservation.