The honey is just a storehouse of useful substances, it is widely used in folk medicine and apitherapy (treatment with bee products). But only useful high-quality natural honey, so very it is important when buying to determine the quality of honey.

Before talking about the quality of honey, let's talk about the types of honey often mistakenly considered substandard due to the characteristics of specific type of honey. So, origin distinguish between floral and honeydew honey. Flower honey bees produce from the nectar of plants and honeydew — honeydew (a sweet liquid secreted by some plants and insects feeding on plant SAP). Honeydew honey has a darker color and a bitter taste, so it is sometimes considered substandard. In fact, padovy honey is no less useful than floral honey, the quality of honey does not suffer at all from the fact that it was produced from the padi.

The quality of honey can be identified by its taste, smell and color, but you need to keep in mind that these figures may vary depending on what plants were produced honey. The color of honey, for example, can range from almost white from lime and acacia honey to brown from the buckwheat honey. Each type of honey has its characteristic aroma and taste .

For consistency honey is liquid and secretaryoffice  ("Who sat down"). Immediately after pumping out of honeycomb honey is liquid, but sooner or later it crystallizes ("sits down", candied). The more glucose in honey, the faster it is candied. Crystallization is a natural process, it does not at all degrade the quality of honey.

How to determine the quality of honey?

Unscrupulous sellers may try to slip you immature, melted (the honey, which is heated after crystallization again to make it liquid) or artificial (made from sucrose) honey. This honey is not harmful to health, but no benefit from it there. How to determine the quality of honey and to make sure you have not slipped a fake?

In General, there are special standards to assess the quality of honey. But you're not going in the store or in the market to consider the honey under a microscope and do chemical analysis? When you buy honey you need to use techniques that allow to determine the quality of honey on the eyes  (as well as taste and smell).

In the unripe honey a lot of water and a little sucrose and enzymes. Due to the high water content of this honey quickly turns sour. Below to determine the maturity of honey. it is heated to 20°C and try to reel in the spoon. Mature honey is wound on it, and immature or counterfeit — flows.

To distinguish natural liquid honey from the fake, lower a thin stick into a container with honey. Fake honey will behave like a glue: it will drain off the stick, drip it down abundantly and form splashes. A real mature honey will reach for the wand with a long thread, then it will tear and fall completely to the surface, forming a "turret", which gradually disperse.

Quality honey will never foam. If the honey foam and has a sour smell, it has strayed. But natural honey does not wander, because has bactericidal properties. The fermented honey was either diluted, heated, or stored incorrectly, or it was simply fake.

Real honey with time kristallizuetsya. Given that the last time honey is pumped out from the honeycombs in early October, after October 20, natural honey can only be candied. Exceptions are only two - heather and acacia honey. If you are offered to buy liquid honey in winter, it means it was heated. This is at best, and at worst - you are offered a fake. Benefits from such honey are zero.

The quality of honey help to determine color, smell and taste. Each type of honey is characterized by its own flavor and fragrant (though sometimes slight, subtle). Adulterated honey usually does not smell. Still at the present honey the gentle homogeneous consistence, and at false - rough, with lumps.

Too dark or too light the color of honey should alert you. But it is not necessary to forget that for some types of honey characteristic dark or light color. For example, a dark buckwheat honey — not necessarily poor quality, but good lime honey dark can not be.

If the honey has a caramel taste — it melted. Burnt, sour or alcoholic taste characteristic of fermented honey. Bland bland taste — a sign of counterfeit honey from the sucrose. The bitter taste does not always mean low quality honey. it can be padeviy, willow, chestnut or tobacco honey. But frank bitterness is an indicator of poor quality.

Note that it is impossible to buy honey, which is stored in a metal pot: the honey reacts with the metal, and formation of harmful substances. Dangerous to buy honey harvested in ecologically disadvantaged areas. If you are afraid that you can not correctly determine the quality of honey, buy 100-200 g of honey per sample, and if its quality suits you - safely buy more honey from this seller.