few days back an office collegue give me a bottle of honey …when i look at it it was very dark brown almost black…i asked her why it is not golden in colour and all blakc she said its almost 10 years old honey …and told me jitni honey purani aur dark colour ki hoti hai utni hi achi and faidey mand hoti hai?
is that true..can i use that honey…10 years sounds weird to me
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wat did she keep it in her house ten yrs?? i didn't know it gets darker with age, but yea i've always thought the darker the more pure it is, but i dunno why...i've just always assumed it's better when it's darker
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my concern is can i use this much PURANI honey?
it it safe to use
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She just gave you a long expired bottle and is now making excuses for it. :D
j/k..I dunno :D
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honey with age crystalizes rather than change color and look yucky...do NOT use it and do NOT recycle it lol...don't give it to somebody else lol
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nops the real honey never get crstalizes...the honey that is made from sugar does form in to crystals though.... and its just u have to be sure that is honey it gets darker as we have got honey from our farmhouse which we used to have honey bees there so ...i know no problems absolutely fine but u have to be sure thats it pure fine honey ......
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i think its pure fine honey...its golden blossom honey made in usa...packed
Thats not an entirely accurate statement
Tropical Blossom Honey Co. Inc.
More information on Honey Crystallization (Granulation)
Sooner or later anyone who deals with pure honey will encounter “granulation”, or “crystallization”, when the honey takes on a semi-solid state. One of the biggest misconceptions is that something is wrong with the honey, either it is not pure or it has spoiled.
Crystallization is a natural phenomenon that happens when glucose, one of the three main sugars is honey, spontaneously precipitates out of the honey and takes the form of a crystal.
Many factors influence the crystallization of honey. Some varieties of honey almost never crystallize, such as sage or tupelo, because of their low natural glucose content. Other honeys, such as alfalfa, cotton, mesquite and rapeseed, crystallize extremely quickly.
Controlling crystallization is accomplished mainly through proper storage, with emphasis on proper storage temperatures. Taking the honey through wide temperature fluctuations, such as from a cool storage room to a warm retail shelf, back to a cool store room, should be avoided.
Generally, temperatures from 45-60 degrees F. encourage crystallization. Storage temperatures from 70-80 degrees F. discourage crystallization.
It is important to remember, however, that honey does not spoil, as many foods do. It remains wholesome after decades. Crystallization is a natural physical change in the honey. It’s main fault if that honey loses consumer appeal.
Liquid honey that crystallizes can easily be reliquified following the tips noted above. The best practice, however, is to avoid crystallization by proper storage at even room temperatures.
More tips, recipes, research topics, and everything else you ever wanted to know about honey is available from the National Honey Board’s award-winning website.
few days back an office collegue give me a bottle of honey ...when i look at it it was very dark brown almost black...i asked her why it is not golden in colour and all blakc she said its almost 10 years old honey ....and told me jitni honey purani aur dark colour ki hoti hai utni hi achi and faidey mand hoti hai?
is that true..can i use that honey...10 years sounds weird to me
there are many varieties of honey, some are dark and some are light.
as far as old honey being better, I dont know, and is 10 year old honey better or safe to eat, no idea on your particular bottle but honey can stay good for years and decades (some say centuries)
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10 years old honey not dimond so plz don,t use it, why you want to take riks