Manuka honey, a unique and highly valued variety, is derived from the nectar of the native Manuka bush in Australia and New Zealand. Known for its numerous health benefits, including antibacterial and potential wound-healing properties, it’s a natural superfood that many seek for both culinary and medicinal uses.
However, one aspect of Manuka honey often overlooked is how it behaves over time. In this guide, we’ll dive into whether this golden elixir can ever expire and share tips on how to best store it for long-lasting freshness.
Does Manuka Honey Expire?
The short answer is: not really. Manuka honey, like other types of honey, has an impressive shelf life. When stored correctly, it can last for years.
Though most Manuka honey products display a “best before” date, this is not the same as an expiration date. The “best before” label simply indicates when the honey is expected to maintain its peak quality, particularly regarding its medicinal properties—qualities for which Manuka honey is renowned.
Even after the “best before” date, Manuka honey is safe to consume. However, the effectiveness of its key bioactive compounds, such as Methylglyoxal (MGO) and Non-Peroxide Activity (NPA), may decline slightly. If you’re using Manuka honey for health benefits, it’s best to use it within this timeframe to ensure its full potency.
The Secret to Manuka Honey’s Longevity
Manuka honey resists spoilage thanks to its unique properties. Its low pH, ranging from 3.2 to 4.5, inhibits bacterial growth, while its natural enzymes and antimicrobial qualities create a protective barrier against microbial contamination.
Additionally, all types of honey, including Manuka, contain about 80% sugar and have low water content—two factors that further prevent spoilage by inhibiting microbial growth.
Factors Affecting the Potency of Manuka Honey
Several factors influence the potency of Manuka honey over time. Key among them are its bioactive compounds and the gradual conversion of these elements.
One essential compound, dihydroxyacetone (DHA), naturally found in Manuka nectar, gradually converts to Methylglyoxal (MGO) as honey ages. This conversion process increases the honey’s antibacterial properties and typically reaches its peak potency within the first couple of years after harvest. However, as the DHA depletes over time, MGO levels eventually begin to decline, which can reduce the honey’s non-peroxide activity (NPA) and antibacterial strength.
Proper storage conditions also play a role in this conversion process. Research suggests that storing Manuka honey at or below 23°C (73°F) can help preserve its bioactive compounds while allowing a gradual, natural increase in potency.
Does Crystallization Mean Manuka Honey Has Gone Bad?
It’s common to find that honey crystallizes or hardens over time, leading many to think it has spoiled. In reality, crystallization is a natural process that doesn’t affect the honey’s quality or safety.
Manuka honey, like all raw honey, can crystallize, especially if stored in cooler temperatures. This process may change its appearance and texture, but crystallized honey remains safe to eat. If you prefer a smoother consistency, gently warming the honey can help return it to its liquid state.
How to Store Manuka Honey Properly
Proper storage can help preserve Manuka honey’s quality and medicinal properties. Here are some storage tips to keep your Manuka honey fresh:
- Choose the right location: Store Manuka honey in a cool, dry, well-ventilated area. Avoid direct sunlight and high temperatures, as these can degrade its quality.
- Seal the container tightly: Always ensure the lid is securely closed to keep out air and moisture, which can lead to contamination.
- Avoid moisture exposure: Honey absorbs moisture from the environment, which can cause fermentation. Store your Manuka honey in a low-humidity area.
- Avoid refrigeration: Although it might seem logical to refrigerate honey, doing so can lead to crystallization. Manuka honey is best kept at room temperature.
- Use a dry spoon: When scooping honey, always use a dry spoon. Introducing moisture can lead to fermentation.
- Keep it away from heat sources: Storing honey near a stove or other heat sources can affect its quality. A cool spot in your kitchen or pantry is ideal.
Importance of Choosing Authentic Manuka Honey
While Manuka honey is generally durable, quality can be compromised by factors like fermentation, adulteration, or improper storage. If honey’s moisture content exceeds 19%, osmophilic yeasts may start to grow, leading to fermentation. Additionally, adulteration—such as adding corn syrup or sugarcane molasses—can lower its quality.
To avoid these issues, choose authentic Manuka honey from trusted brands. This helps ensure you’re getting a pure, potent product.
Final Thoughts
With its impressive shelf life, Manuka honey can offer health benefits over an extended period when properly stored. While it doesn’t really expire, its potency may gradually diminish, especially if not stored correctly. By following these storage tips and choosing authentic products, you can maximize the benefits of this natural superfood for years to come.
