How to Identify Real Honey
Honey is one of the most adulterated food products globally.
Counterfeit or diluted honey may mimic the look and sweetness of genuine honey but lacks its health benefits, enzymes, and bioactive compounds.
For South African consumers, identifying real honey is essential for health reasons and supporting ethical, local producers.
This guide explains how to test honey at home (and how much you can trust those tests), how to read product labels correctly, what South African regulations say, and how to buy confidently.
What Is Real Honey?
Real honey is made by bees from the nectar of flowers.
Bees add enzymes to the nectar, reducing its moisture content and transforming it into honey.
Genuine honey contains a combination of sugars (fructose and glucose), enzymes like invertase and diastase, amino acids, vitamins, minerals, antioxidants, and trace pollen.
Why Raw Honey Matters
Raw honey has not been heated above 45°C (113°F). Heating above this threshold can denature natural enzymes.
These enzymes, such as glucose oxidase, are beneficial because they:
- Help break down sugars more efficiently in the body
- Act as antioxidants
- Produce small amounts of hydrogen peroxide, which gives honey its mild antibacterial properties
Therefore, preserving enzyme activity in raw honey maintains its potential health benefits.
Are Home Honey Tests Reliable?
Home honey tests are popular on social media, but their reliability is limited.
Here’s a factual look at what’s often recommended and how much you can trust it.
Water Test
How it works: Place a spoon of honey in a glass of water.
What people say: Pure honey sinks and stays; fake honey dissolves.
Reality: Partially unreliable. All honey dissolves in water over time. Viscosity depends on floral source, temperature, and moisture content—not purity alone.
Thumb Drop Test
How it works: Drop honey on your thumb and see if it spreads.
Claim: Pure honey stays in place.
Reality: Inconclusive. Real honeys with different compositions behave differently. Not a dependable method.
Flame Test
How it works: Dip a cotton wick in honey and light it.
Claim: Pure honey burns; adulterated honey doesn’t.
Reality: Unsafe and unreliable. This test involves flammable materials and isn’t a standard diagnostic. Moisture levels vary across even pure honeys.
Blotting Paper Test
How it works: Place honey on paper and check for absorption.
Claim: Pure honey won’t absorb.
Reality: Variable. Some real honeys, especially those with higher water content (e.g., citrus or eucalyptus), can still leave a mark.
Crystallization
Claim: Real honey crystallizes over time; fake stays liquid.
Reality: Generally reliable. Many raw honeys do crystallize, especially those high in glucose. However, pure honeys like acacia or fynbos may stay liquid longer.
Conclusion: No home test is 100% conclusive. The best approach is to combine multiple clues, especially label information and supplier transparency.
Identifying Real Honey on the Shelf
You can’t do tests at the supermarket, so label literacy is your best defense.
- Ingredients List
Look for “100% pure honey.”
Avoid “honey blend” or “honey syrup” – these often contain a mix of real honey and sugar syrups like high-fructose corn syrup, invert syrup, or glucose. The actual honey content may be very low.
- Look for “Raw,” “Unfiltered,” or “Cold Extracted”
These are not legally defined terms in South Africa, but brands that use them and provide detailed source information are more likely to be authentic.
- Check Origin
Honey labeled “Product of South Africa” is often more traceable than imported or mass-blended products.
Be cautious of labels that say “Packed in South Africa” but do not declare where the honey was produced.
- Observe the Appearance
Pure honey may contain fine particles (like pollen), slight color variation, or even begin to crystallize.
Very clear and uniform honey could be filtered or pasteurized.
Understanding South African Honey Labelling Laws
The Department of Agriculture, Land Reform and Rural Development (DALRRD) oversees honey labelling in South Africa under the Agricultural Product Standards Act (Act 119 of 1990).
Here’s what to know:
Country of Origin: Must be declared—whether locally produced, imported, or a blend.
Blended Honey: Must state “Blend of non-EU honeys” or similar wording.
Producer Name and Address: Required on all packaging.
DALRRD Compliance Stamp:
- Indicates that the honey meets the minimum compositional and labelling requirements.
- It does not guarantee the honey is raw or unprocessed.
- The presence of the stamp helps weed out completely non-compliant or unsafe honey but is not a purity guarantee.
Practical Honey Shopping Tips
- Buy from local beekeepers or at farmers markets when possible.
- Check labels for traceability – the more specific, the better.
- Avoid ultra-cheap honey – if it’s cheaper than the cost of sugar, it’s probably fake or diluted.
- Ask questions at health stores and co-ops: Do they know the beekeeper? Was the honey heated or filtered?
- Support ethical producers who publish lab test results or work with recognized beekeeping associations.
Visual Guide: Real vs. Fake Honey
Real Honey: Golden, slightly opaque, thick, and textured.
Fake Honey: Bright yellow, watery, unnaturally clear.
This is a simplified comparison, but it can be a helpful first check.
Conclusion
Identifying real honey in South Africa takes a blend of caution, label knowledge, and informed choices.
While no home test is foolproof, being aware of crystallization, origin, and certification stamps can help you steer clear of adulterated products.
Trust local, transparent producers whenever possible – and don’t be afraid to ask questions.