Should I use a wooden spoon?
Everyone has heard that you shouldn't use a metal spoon in honey. It's said that the metal reacts with honey, destroying its enzymes and medicinal properties. Often, it's also claimed that honey oxidizes due to metal, that it becomes toxic, and that only a wooden or plastic spoon is 'safe'.
That sounds plausible, but it's nonsense (sorry). There is no scientific evidence for it. We've searched, and even used AI to search, but we couldn't find any.
Also, consider that all equipment a beekeeper uses for processing honey, such as extraction tanks, settling tanks, honey ripeners, presses, mixing tanks, and bottling facilities, are all made of stainless steel.
The reason is simple: stainless steel does not react with honey (nor with olive oil) and does not alter its composition. It has no effect on taste, quality, or natural properties. From that perspective, it is safe to say that using a stainless steel spoon or butter knife has no negative effect on the quality of honey whatsoever.
The idea that metal would spoil honey dates back to a time when honey was stored for long periods in jars made of reactive metals, such as plain iron (not stainless steel as used today), tin, and copper barrels, for example. However, honey is slightly acidic (around 4pH) and will corrode such metals with prolonged contact. So, the advice was not to store honey in metal containers, which later became; 'don't use metal with honey'.
However, modern stainless steel cutlery has no effect on honey whatsoever. Using your teaspoon or butter knife to scoop a little honey out of your jar truly has no impact on the honey! At least, we cannot find any scientific basis for it.
What about honey in hot tea? Can honey withstand heat?
No. Honey cannot withstand temperatures above approximately 40 °C. Above this, the natural enzymes and aromatic compounds slowly begin to break down. This does not make the honey bad or unsafe, but it does lose a large part of its character and health benefits.
This means: honey in hot tea of 70 - 95 °C is primarily a natural sweetener with a pleasant taste, but not much healthier than sugar. The sweetness remains, but aromas and enzymes quickly diminish. So, putting honey into hot tea with your wooden spoon is not very useful.
If you use honey in your tea for flavor and experience, it's best to add the honey to tea that has cooled down a bit. The cooler, the better, but anything above 40 °C is not very good for your honey. If you primarily want to sweeten, you can certainly use honey in hot tea; it's mainly a matter of what you consider more important.
What is forest honey?
Forest honey is honey from bees that collect nectar in a wooded environment. The taste does not come from a single flower, but from the flora of the area: trees, shrubs, wildflowers, and herbs. Therefore, forest honey can vary slightly by season.
Where does this forest honey come from?
This honey comes from Éme in Santa Maria de Émeres, near Valpaços in northern Portugal. The Trás-os-Montes region is rural and wooded, with a diverse natural environment for the bees.
Is this honey raw?
Yes. This honey is raw, cold-extracted, and unprocessed. It is not heated or industrially filtered.
How does this forest honey taste?
Soft and round, with light spicy and floral notes. It has more depth than regular blossom honey, but is slightly milder than pronounced chestnut honey.
What do you use this honey for?
For bread, yogurt, quark, oatmeal, fruit, cheese, tea, dressings, marinades, hot preparations, and desserts. This honey works particularly well with cheese, as its gentle sweetness contrasts beautifully with savory or pungent flavors.
Can you cook or bake with this honey?
Yes. Honey is widely used in cooking, for example, in dressings, marinades, sauces, pastries, desserts, and with roasted vegetables or chicken. Heating does affect its aroma and taste. If you want to preserve the aroma as much as possible, it's better to add honey later or use it at a lower temperature.
Why is origin important for honey?
Because honey is a natural product where location, season, flowers, trees, and processing make a big difference. This forest honey has a clear origin: Éme from Santa Maria de Émeres, in the Portuguese region of Trás-os-Montes. Most honey in supermarkets is a blend of European and non-European honey, where the possibility of Chinese sugar water is not unthinkable.
Why does honey crystallize?
Crystallization is a natural process. It does not mean that honey is bad. Raw honey may become thicker or grainier over time, depending on the natural composition of its sugars.
Can I reliquefy crystallized honey?
Yes. First, try stirring. You can use a stainless steel spoon or knife, or of course, your wooden spoon. If that doesn't work, place the closed jar in a bain-marie in lukewarm water and gently heat it to a maximum of 40°C. Do not use boiling water and preferably do not put honey in the microwave. Too much heat will compromise the aroma and taste.
Is crystallization a sign of poor quality?
No. Crystallization is natural for real honey. It's a normal phenomenon and is related, among other things, to the natural ratio of glucose to fructose.
Can a baby eat honey?
No. Do not give honey to children younger than 1 year.
How should you store honey?
Store honey in a dry, dark, and well-sealed place. Always use a clean, dry spoon. Honey does not need to be refrigerated.
How long does honey last?
Honey is one of the few foods that, in principle, has an unlimited shelf life. This is due to the unique composition of honey: it contains little water, has a natural acidity, and naturally possesses antibacterial properties. As a result, bacteria and fungi can hardly develop.
There have even been honey pots found in ancient Egyptian tombs that were thousands of years old and still edible. This underscores how exceptionally stable honey is by nature.
However, honey does have a best-before date indicated. This date is legally required and does not indicate a strict expiration date. Honey is still safe to consume after the best-before date. However, color, taste, or texture may slowly change over time. A common change is crystallization. This is a completely natural process and precisely a sign of pure, unheated honey.
Why doesn't honey always taste exactly the same?
Honey is a natural product. Its taste depends on flowers, trees, season, weather, soil, and location. Precisely because of this, real honey can subtly differ with each harvest.
