Even though honey doesn't have an expiration date, it can still undergo natural changes. The National Honey Board says that over time honey may “darken and lose its aroma and flavor or crystallize,” depending on changes in temperature.
Over time, honey will turn darker, cloudier, and crystallize. If this happens, there's no cause for alarm. The honey is still perfectly safe to consume.
Honey can stay edible for years, even decades, but honey is a natural product, which means it will change over time. For honey, those changes may include darkening color, thicker consistency, and different taste. Changes in honey are actually good signs (so long as they're not signs of fermentation).
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.
1. Honey. In 2015, archaeologists reported that they'd found 3,000-year-old honey while excavating tombs in Egypt, and it was perfectly edible. This durability is thanks to the unique features of honey: it is low in water and high in sugar, so bacteria cannot grow on it.
Honey is something of an oddity, in that, unlike most foods, it doesn't spoil over time. In fact, the oldest known sample of honey, found in an Ancient Egyptian tomb and dated to approximately 3000 years ago, was still perfectly edible (supposedly*).
Honey is one of the only foods that doesn't spoil.
In fact, while excavating the Egyptian pyramids, archeologists found pots of honey estimated to be about 3000 years old, and they were still perfectly fine to eat! Over time, honey will crystallize but this doesnt mean it's bad.
If you're considering throwing it away, think again. You don't have to toss that honey! Even if honey had been sitting on your shelf for 2,000 years, that honey would still be as good as the day you opened it. In a nutshell, well-stored honey never expires or spoils, even if it's been previously opened.
The oldest honey ever found was discovered in 2003 and is over 5,500 years old! According to a 2012 report, the oldest honey in the world was found in 2003 in Georgia, west of Tblisi, amid an oil pipeline installation. It is estimated to be over 5,500 years old.
Keep container in an area that will stay at average room temperature. Because honey is best stored at room temperature (somewhere between 64 to 75 F), keeping your container of honey on a shelf or in your pantry is recommended.
While most of us don't need to worry about honey that old, their discovery proves that if properly contained, real honey can last for a very, very long time. The National Honey Board also agrees. They say, “Honey stored in sealed containers can remains stable for decades and even centuries!”
Honey never expires. The healthy sweetener—which contains antibacterial proteins and enzymes as well as plenty of antioxidants—is good forever. Seriously. Kept sealed in an airtight container, the National Honey Board says honey remains edible indefinitely—even if it crystalizes or darkens over time.
Honey is safe for your sweetie to consume after she turns 1. But while very small amounts might be fine on certain occasions, it's still not a good idea to serve honey on a regular basis. In general, added sugars — including honey — are best avoided altogether for babies and toddlers under 2.
Honey. Honey may crystallize over time, but it won't actually expire or become unusable. The reason it is so resistant to spoilage is because it's only made up of about 17% water, which is too low to accommodate most bacteria and fungi. The honey actually dehydrates bacteria, so it is essentially its own preservative!
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.
Many people believe that once their honey has crystallized, it is spoiled and is no longer safe to eat. This is false, as natural honey is one of the only foods that never expires (if sealed properly). Crystallized honey is completely edible- in fact, you can use it in the same ways you use liquid honey!
But there's something about honey; it can remain preserved in a completely edible form, and while you wouldn't want to chow down on raw rice or straight salt, one could ostensibly dip into a thousand year old jar of honey and enjoy it, without preparation, as if it were a day old.
It doesn't spoil.
While excavating Egyptian tombs, archeologists have often found pots of honey that are thousands of years old, yet as wholesome as fresh honey. Thanks to a combination of factors, honey is one of the few foods that never spoils.
Sidr. Sidr Honey is a rare and luxurious honey that is produced in Yemen. The honey is made from the nectar of the Sidr tree. The unique climate and soil in Yemen create the perfect environment for these trees to thrive, and produce some of the finest honey in the world!
By consuming raw unfiltered honey, you are consuming propolis, which is actually small pieces of the beehive. Often, you can see this propolis in your honey jar in the form of small black specks.
What you're looking at is 'honey foam,' which is a result of the tiny air bubbles in the honey escaping to the top. This is due to air bubbles trapped in the honey during processing and packaging.
From a calorie and sugar content perspective, the differences between sugar and honey are minimal, however, overall, honey contains slightly more health benefits than table sugar from its potential antioxidant, antibacterial, antifungal, and anti-inflammatory properties.
Honey can help by decreasing inflammation and irritation in your throat,” explains Dr. Rainbolt. “Another study shows that honey may reduce mucus secretion. So, you can use honey for cough symptoms as well, whether it's a wet or dry cough.”
Starting 2.5 million years ago, she says, ur hominin ancestors may have dined extensively for the first time on energy-rich honey, a food that may have fueled the evolution of our large, metabolically costly brains.