Does honey ever go bad?

It is often said that honey never spoils, and that jars found in ancient tombs could still be eaten. There is truth in it, but in a Kerala kitchen, honey can go wrong, and it helps to know the signs.

Honey keeps well because it is very low in water, usually under 20 percent, and very high in sugar. Yeast and bacteria cannot grow in it. But honey also draws water from the air. Leave the lid off in the monsoon, or dip a wet spoon in it, and the top layer absorbs moisture. Once that layer passes about 20 percent water, wild yeasts can start to ferment it.

Fermented honey shows itself clearly. You may see foam or bubbles on top, a thin, watery layer above thicker honey, or a sour, slightly alcoholic smell, a little like toddy. The lid may bulge. It is not dangerous in itself, but the taste is spoiled, and we would not eat it from the jar. Crystallised honey, which turns pale and thick, is different: that is natural and harmless, and simply needs gentle warming.

To keep honey well, close the lid tightly every time, use only a dry spoon and store the jar at room temperature away from the stove and the sink. In a humid house, buy smaller jars that you will finish within a few months. If you are ever unsure about a jar of ours, bring it to the shop with the batch number, and we will look at it with you.