Why doesn't honey have to be stored in the fridge

Honey is widely thought to be the only food that does not spoil. This is because of its high sugar and low water content, which makes it an environment in which bacteria and other micro-organisms cannot multiply.

Honey also contains certain enzymes and aromatic acids that are effective against microbes.

This is why doctors may even use honey to help serious wounds heal more quickly - in the form of honey bandages, for example. On average, honey consists of 70 - 80% sugar and only 15 20% water. Added to this are small amounts of pollen, flavourings, minerals, vitamins, enzymes and other proteins. Unlike sugar - which is pure sucrose - honey contains various kinds of sugar, especially glucose, fructose and small amounts of sucrose and dextrin. This exact proportions of the various sugar determine how long it will take for particular honey to crystalline and harden. And even the fridge cannot prevent that from happening.

What gives honey its honey colour?

The colour of this sweet natural substance comes from corner of the nector or honeydew collected or honeydew collected by bees.

The term 'honey coloured' usually refers to warm, slightly ochre shade of golden yellow, although different varieties of honey have very different colours - from pale yellow rapeseed honey, through reddish - brown chestnut honey and dark brown forest honey.

Lime honey even has a greenish tinge.

The standard RAL colour chart, used throughout Europe, lists the typical hue of acacia honey under the designation honey - yellow RAL 1005, between golden yellow and maize yellow. However, the transparent and luminous colour of all honey fades as - after weeks or months, depending on the variety - it crystallises and sets.