How to Tell If Honey Is Real or Fake: A Simple Bottle Flip Test You Need to Know

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Here’s a fact that surprises many: real honey crystallizes, and that’s a good thing.

Many people wrongly assume that crystallized honey has gone bad. But in truth, crystallization is a natural process that happens when the glucose in honey separates from the water and forms crystals.

So what should you look for?

  • Real honey will start to crystallize over time, especially when stored at cooler temperatures (below 57°F or 14°C). This crystallization can appear grainy, or you might notice a sugary texture forming near the bottom of the jar.
  • Fake honey usually does not crystallize, or it stays in a syrupy, watery form indefinitely. That’s because it lacks the natural sugars and enzymes that promote crystal formation.

If your honey has natural-looking crystals, don’t throw it out — that’s actually a sign of quality!

Tip: If you prefer your honey smooth, just place the jar in warm water (not boiling) and stir gently until it liquefies again.

Bonus Test: The Thumb Test

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