It is difficult to find real natural honey today. Even beekeepers themselves complain that bees nowadays are dying en masse in the fields from a large number of pesticides and poisons.
In addition, the beekeeper not only needs to collect honey, but also to withstand - give it time to ripen.
Ripe honey is a valuable medicine and brings tremendous benefits to our health. Unripe and fake honey is useless.
One woman told me how honey producers fool us by calling honey not honey at all. And she showed how it can be easily verified in just 1 minute.
1. The presence of a rich assortment of honey on the counter.
When you see more than 10 different types of honey at the seller, then it is worth considering. Where does the beekeeper graze his bees? Ask him a question and you will immediately understand that his honey is fake.
2. The appearance of honey.
Liquid honey in the summer can be fake. It takes an average of 2 months for the honey to be sugared.
The presence of white patterns in a jar with honey, usually on top of the jar, is a sign of the naturalness and maturity of honey.
But the white foam on the surface of honey is a sign of its fermentation, and such honey was diluted with water.
Candied honey looks unattractive to most, but this is a clear sign of natural honey.
Liquid honey will always be fake in winter.
This honey looks too transparent, and in some cases it can be harmful. It is made from candied honey, heated to a temperature of 90 degrees and various additives are added.
This honey will taste sugary sweet and have a caramel flavor. Therefore, if you do not want to eat a surrogate, then do not buy liquid honey in winter.
3. Properties of honey: taste, smell, viscosity.
Always ask to open honey before buying. You will immediately hear the aromatic expressed aroma of honey. Fake honey is odorless.
Taste honey. If you feel a slight burning sensation on the tongue and throat, then such honey is natural.
If honey flows down in an unbreakable stream and leaves a long trace of a pattern on the surface, then this is natural honey.
4. Honey weight.
A liter jar of honey should not weigh 1 kg, but 400 grams more.
Put such a jar of honey on the scale and you will immediately see the difference. Natural mature honey will weigh 1 kg 400 gr., If it is several times less, then it is unripe honey or a cheap fake.
5. The consistency of honey.
Take a drop of honey and rub it with your fingers.
You will immediately feel if there are grains in the honey. Natural honey has a delicate texture and when rubbed on the skin will be soft and delicate. Such honey will be absorbed without residue.
A coarse texture, roughness and the presence of lumps on the skin will mean that there are additives in the honey.
6. Humidity of honey.
Take a paper towel and put a small drop of honey on it.
Raise the napkin, if honey begins to flow over the surface, then you have unseasoned honey or a fake. Natural ripe honey will not spread over the napkin, but will remain a whole drop.
Also, if you leave a drop of honey for a few more minutes, then the fake will surely give itself out and wet the napkin, i.e. a wet spot will appear near the drop from excess moisture.
7. The presence of starch, flour and chalk.
Unscrupulous sellers go for different tricks - they add starch, flour and chalk to honey to make the jar heavier and for more broth.
The presence of additives in honey can be easily checked at home.
Dissolve some honey in a glass of clean water. If you see inclusions in the water and a sediment falls to the bottom, then this is unnatural honey, containing additives.
The presence of starch and chalk in honey can be determined using iodine and vinegar.
Pour some vinegar into a glass of diluted honey, if the water hisses and foams, then by the reaction it will become clear that chalk was added to the honey.
Drop a drop of iodine into a glass of diluted honey. If the water turns blue, then such honey contains starch.
These were the easiest and fastest ways to understand that the beekeeper's honey leaves much to be desired. If you know other ways, write in the comments.
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