Everyone knows the powerful effects of honey, so many people have the habit of eating honey after buying it. However, experts say it is not easy to buy good quality honey. You need to know how to pick when buying, and the following will teach you the correct purchasing method.

Generally speaking, honey with a deeper color contains more minerals than honey with a lighter color. If you want to supplement trace elements, you can choose darker honey, such as jujube flower honey.

Good quality honey has a fine texture and bright color; poor quality honey is usually cloudy and has poor luster.

True honey does not look very bright in color, showing white, light yellow, or amber, with light color being better; fake honey has bright colors, usually light yellow or dark yellow.

Impure honey has a smell of fruit sugar or artificial flavor, and honey mixed with spices has an abnormal smell. Pure honey has a natural smell with a faint flower scent. Fake honey has a pungent odor or a taste of fruit sugar.

Generally speaking, the thicker the honey, the better. This is because the viscosity of honey is related to its water content, and the national standard stipulates that water content less than 20% is a first-class product.

After buying honey at home, drop a drop, good honey has a long thread, and after breaking the flow, the top will quickly bounce back. If it is fake or poor-quality honey, it will not bounce back quickly.

True honey can be seen as flexible long threads when picked up, without breaking, while fake honey has more suspended matter and sediment, and falls in droplets when picked up, with a break in flow.

Pure honey has a mellow taste, aromatic and sweet, with a long aftertaste after entering the mouth, and is easy to crystallize; impure honey has a single sweet taste, no fragrance, and a taste of sugar water. The crystalline body melts in the mouth, has a bitter taste, and is slightly sticky. Fake honey has a bitter and astringent taste, and the crystalline pieces are chewy like sugar.

The crystallization of honey is a concern for many consumers. Many people suspect that crystallized honey is of poor quality. Honey crystallization is a normal phenomenon and has nothing to do with quality, but is related to the type of honey and storage conditions.

Generally, honey crystallizes below 13 degrees Celsius, while rapeseed honey and linden honey crystallize at 13-14 degrees Celsius, and acacia honey is not very easy to crystallize. In fact, crystallized honey does not affect its edibility.

Consumers should buy tested and qualified honey from regular stores. When purchasing, pay attention to whether the label contains relevant information such as factory name, address, health permit number, production date, shelf life, and product quality code.