this method provides more insight into consistency than authenticity.
A thick syrup might behave similarly to real honey, while some types of genuine honey naturally dissolve faster than others.
It is an interesting experiment, but not definitive proof of authenticity.
Test No. 3: Crystallization
Many people are surprised to learn that crystallization is a completely natural process.
In fact, almost all genuine honey will eventually crystallize under the right conditions.
Why this happens:
Honey naturally contains glucose (grape sugar) and fructose (fruit sugar). Find out more on the next page &
