Avoid heating honey to preserve quality

Experts indicate that natural honey, despite its inherent ability to resist spoilage and its long shelf life, can have its quality and flavor affected when stored in places exposed to heat—especially near heat sources like stoves, ovens, or direct sunlight. Exposure to high temperatures causes a decrease in enzyme activity, loss of certain aromatic compounds, a darkening of its color, and an increase in the production of a compound called Hydroxymethylfurfural (HMF), which indicates heat exposure and should be monitored. Additionally, storing honey in the refrigerator accelerates its crystallization but does not spoil it; the honey can be returned to a liquid state by placing it in warm water. To preserve honey’s quality, it is recommended to store it in a cool, dry place away from direct sunlight, keep the container tightly sealed, and use clean, dry utensils to prevent water from entering.

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