Look a little closer
Honey is known as one of the few foods that essentially never spoils. Archaeologists have actually discovered honey jars in ancient Egyptian tombs that were more than 3,000 years old, and because they remained sealed, the honey inside was still edible.
The reason honey resists spoiling lies in its low moisture content and high acidity. Honey's water ratio is extremely low, creating a dry environment in which most bacteria and microorganisms simply cannot survive.
In addition, as bees convert flower nectar into honey, an enzyme called glucose oxidase produces a small amount of hydrogen peroxide. This hydrogen peroxide acts as a natural preservative that suppresses microbial growth.
Honey stored for a long time may crystallize and turn solid and white, but this isn't spoilage — it's a completely natural process. Gently warming the honey in a hot water bath will return it to its original clear, liquid state.
