Line up a few jars of honey and you might see everything from pale, almost water-clear honey to deep amber and nearly black. Honey's color isn't random. It tells you a lot about where the honey came from and what it might taste like. Here's what's behind honey's color.
Flowers are the biggest factor
The single biggest influence on honey's color is the floral source, meaning the flowers bees collected nectar from. Different plants produce nectar with different minerals, pigments, and plant compounds, all of which affect the finished honey.
Some examples:
- Very light: acacia, fireweed, sage
- Light: clover, orange blossom, alfalfa
- Medium amber: wildflower, tupelo, sourwood
- Dark: buckwheat, chestnut, avocado blossom
- Very dark: some forest and honeydew honeys
Other factors that affect color
- Minerals: Darker honeys tend to contain more minerals.
- Age and storage: Honey gradually darkens over time, and storage at warm temperatures speeds this up.
- Heat: Heating honey during processing can darken it.
- Crystallization: Crystallized honey looks lighter and more opaque than the same honey in liquid form.
- Region and season: The same floral source can produce slightly different honey depending on soil, climate, and the year.
How honey color is graded
In the U.S., honey color is commonly measured using the Pfund scale, which reports color in millimeters. Lower numbers mean lighter honey. The USDA groups honey into seven color categories:
- Water white
- Extra white
- White
- Extra light amber
- Light amber
- Amber
- Dark amber
Color doesn't determine quality. It's simply a way to describe and categorize honey.
Color and flavor
As a general rule:
- Lighter honeys tend to have milder, more delicate, floral flavors. They're great in tea, on yogurt, or anywhere you want subtle sweetness.
- Darker honeys tend to have bolder, richer, sometimes malty or molasses-like flavors. Buckwheat honey, for example, is famously robust.
There are exceptions, so tasting is the best guide.
Color and nutrients
Research has generally found that darker honeys tend to have higher levels of antioxidant compounds, such as polyphenols, and higher mineral content than lighter honeys. That doesn't mean light honey lacks value. All raw honey contains a variety of natural compounds, but if antioxidant content is a priority, darker varieties are often richer.
How to use different colors
| Honey color | Flavor | Great for |
|---|---|---|
| Light | Mild, floral | Tea, yogurt, dressings |
| Amber | Balanced, rounded | Coffee, baking, oatmeal |
| Dark | Bold, robust | Marinades, gingerbread, cheese boards |
Does color change once honey is in the jar?
Yes, slowly. Over months and years, honey naturally darkens as sugars and amino acids react with each other, a process similar to the browning that happens in cooking. Warm storage speeds this up considerably. A honey that started light amber can turn noticeably darker if it sits near a stove or in a hot car. The flavor can deepen too, sometimes losing some of its delicate floral notes. To keep honey close to its original color and taste, store it tightly sealed at room temperature, away from heat and direct sunlight.
Crystallization works in the opposite direction visually. When honey crystallizes, tiny glucose crystals scatter light, so the honey looks paler and creamier. Gently warming the sealed jar in warm water will restore its original liquid color.
Exploring honey
One of the joys of honey is how much variety exists. Trying different colors and varietals is a delicious way to learn about the landscapes bees forage in. Just remember the golden rule: no honey for infants under 12 months.
Honey with a purpose
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These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
