The only factors that will cause Mānuka honey to go bad are poor storage and contamination. Contamination will be clear if there is physical mould found within the sample or if there is a fermented or “off” smell. While honey does not technically expire, there are several stages Mānuka honey will go through over time.
The Bottom Line
As long as you store your Manuka correctly (and really, any other honey), you generally won't have to worry about it spoiling before you can enjoy it. If your honey does appear moldy or smells spoiled or fermented, chances are it was exposed to water, contaminants, or direct sunlight.
Q: How long will Manuka Honey keep for? A: Honey doesn't really expire. It has been said that it remains as good as it was when it was extracted. As long as it is stored properly (out of direct sunlight, not exposed to direct heat and isn't frozen) it will last well beyond it's best before date.
Finally, the presence of gluconic acid gives honey a slightly acidic pH level—another barrier to microbial growth. In general, honey doesn't spoil. However, it can go bad if it's contaminated or incorrectly stored. If your honey has visible mold, or if it smells fermented or "off," then it's time to toss it.
Honey does not go bad. In fact, it's recognized as the only food that doesn't spoil. It will, however, crystallize (becoming thick and cloudy) over time. If this happens, just remove the lid from the jar, place it in a pan of water, and warm it over low heat until the honey returns to its original consistency.
Honey can become contaminated by bacteria or other toxins.
It is possible, but rare, for poorly stored honey to go bad and make you sick. Spoiled honey can contain yeasts and spore-producing bacteria.
Possible Side Effects of Manuka Honey
These may include: Allergic reaction, especially in people who are allergic to bees. A rise in blood sugar if large quantities are consumed. Effects on certain chemotherapy drugs and interactions with various other medicines.
But if you're asking, “Did my honey spoil?” the answer is almost certainly, “No.” Honey contains trace amounts of hydrogen peroxide, just like what you might use to disinfect a wound. Even though you can't taste it, there's enough to prevent mold and bacteria from growing, keeping honey from going bad.
While honey never spoils, it may change color (from clear to cloudy) or texture (thicker and grainier) over time. That's ok! Unless your honey becomes exposed to moisture and ferments (which will be super obvious), it's safe to consume.
Over time, natural honey will crystallise and air bubbles rise to the top of the jar, which causes the thicker, swirly white layer to form. This process is a sign that the honey has been packed naturally, without any heating or added artificial sugars.
Does manuka honey need to be refrigerated? No, you should avoid refrigerating your manuka honey. It is best stored in a cool, dark place like a cupboard or pantry. Refrigeration of any honey — not just the special manuka variety — can cause crystallisation.
Here's a general guideline for different groups: Adults: Healthy adults can consume 1+ teaspoons of manuka honey per day. Children: It is not recommended for children under 12 months to consume manuka honey. Children older than 12 months can consume it in small amounts.
When honey is getting bad, it develops a cloudy yellow color instead of a clear golden one — the texture then becomes thicker until it's grainy. Once it's finally considered “bad,” the color becomes white, and the texture gets hard. This whole process is because of the crystallization of honey for a long time.
Manuka honey from Australia and New Zealand has additional antibiotic components because of the native Leptospermum scoparium bush (also known as a tea tree). More beekeepers are aware that raw honey can have botulism spores and that infants are susceptible to honey-borne botulism.
Generally, Manuka honey has characteristics described as dark cream to brown in color, is herbaceous in flavor, with a slight bitter aftertaste and not quite as sweet as standard table honey.
When it's stored properly, honey never goes bad, Grad said in an interview with Allrecipes. "Honey will darken and/or crystallize, but it is still safe to eat," she said. Metal or plastic containers can oxidize the honey, and heat can change its flavor.
As a general rule, the preferred consumption date that we find on the honey jars we buy is two years from the moment of manufacture. After these years, honey can continue to be consumed as long as it has been kept in good condition.
However, Mānuka honey has been noted for having a more distinctive aroma. The popular Honey Traveler website described this gift from nature as “aromatic with damp earth and heather notes and a cool menthol (or eucalyptus) taste and rich flavour of mineral, barley, sugar and herbs.”
Often, you can see this propolis in your honey jar in the form of small black specks. Have no worries, the propolis is not harmful if consumed, and it actually is more beneficial to your body due to the fact that you are consuming part of the honeycomb, which is the most beneficial for allergies.
Do not refrigerate honey. Keeping your honey in the refrigerator preserves it but the cool temperatures will cause your honey to form a semi-solid mass, so this method of storage is not recommended.
The active ingredient in Manuka honey is methylglyoxal. Studies indicate that methylglyoxal is antibacterial, but may induce diarrhea, headache, and maybe even depression. This 2014 article suggests methylglyoxal might trigger IBS.
Manuka honey is a unique type of honey that's produced only in New Zealand by European honey bees that pollinate the Manuka bush (Leptospermum scoparium). It's considered by many experts to be one of the most beneficial forms of honey in the world.