What Are the Main Factors Determining Honey Color?

The color of a specific honey is the result of a complex interaction of several natural and processing factors. Contrary to popular belief that links color solely to the type of flower, many factors contribute to this color palette. Understanding these factors helps us make a more scientific and precise choice when selecting and consuming honey.

1. Plant Origin (Flower Nectar): The Most Important Factor

The most significant and primary factor determining honey color is the flower nectar that the bee feeds on. Each plant contains unique chemical compounds in its nectar. Natural pigments like carotenoids, flavonoids, and anthocyanins in the nectar are directly transferred to the honey, defining its color spectrum.

• Light-colored honey (from white to light yellow): Typically comes from plants like acacia, clover, broom, and cotton. For example, acacia honey is renowned globally for its clarity and very light color. These honeys often have a mild, floral taste.
• Medium-colored honey (from golden to amber): This category, which includes a large portion of honeys, comes from plants like thyme, citrus, sidr (jujube), and alfalfa. Thyme honey, with its amber color and strong flavor, is a prime example of this category.
• Dark honey (from dark brown to black): These honeys come from plants like buckwheat, chestnut, and some forest trees (honeydew). Buckwheat honey is one of the darkest honeys in the world and has a very strong, unique flavor.

The diversity in honey colors reflects the diversity of the region's vegetation.

2. Amount and Type of Minerals

There is a general scientific rule: the darker the honey, the more minerals it typically contains. Elements like potassium, manganese, iron, copper, and sodium influence honey's color. Nectar derived from plants grown in mineral-rich soils produces darker honey, rich in these compounds. This is why dark honeys like buckwheat honey are considered good sources of iron and antioxidants.

3. Honey Age and Storage Conditions

Honey is a living and dynamic substance, and over time it undergoes chemical changes. One of these changes is the darkening of its color. This phenomenon occurs due to the Maillard reaction and the caramelization of sugars in honey through slow oxidation. Factors like exposure to direct sunlight and high temperatures accelerate this process. Therefore, freshly harvested honey may have a lighter color than the same honey after a year of storage. Keeping honey in a cool, dark place helps preserve its color and initial quality.

4. Processing and Human Intervention

Processing methods can also change honey's color. Heating honey (pasteurization), which is done to prevent crystallization and eliminate yeasts, can darken its color. On the other hand, intense filtration to remove pollen and wax particles may make the honey appear lighter and clearer. This is why raw honey (unheated and unfiltered) generally has a cloudier color due to the suspended particles of pollen and wax.

Pfund Scale: The Global Standard for Honey Color Measurement

To standardize honey color evaluation scientifically, a tool called the Pfund Color Grader is used. This system compares the honey’s color with a set of standardized colored glasses and assigns a number in millimeters (mm). The higher the number, the darker the honey. The U.S. Department of Agriculture (USDA) has provided the following categorization based on the Pfund scale:

Honey Color, Flavor, and Antioxidant Properties

Now that we are familiar with the factors influencing color, we reach the exciting part of the story: what does honey color tell us about its flavor and health benefits?

In terms of taste and aroma: There is a direct relationship between color and flavor intensity.

• Light Honeys: They typically have a mild, sweet taste, often with floral or fruity notes. These honeys are ideal for those who prefer subtle flavors or wish to use honey as a sweetener without overpowering the main taste of the food or drink (for example, in green tea).
• Dark Honeys: They have a much stronger, more complex, and lingering flavor. Caramel, malt, spicy, and even slightly bitter notes can be sensed in these honeys. These are perfect for medicinal use or for those seeking a powerful tasting experience.

In terms of antioxidant properties: This is where science comes to our aid. Numerous studies have shown a strong correlation between the darkness of honey and the level of antioxidant compounds it contains. Dark honeys are rich in phenolic compounds and flavonoids, which act as strong antioxidants. These compounds help neutralize free radicals in the body, reduce oxidative stress, and prevent chronic diseases such as heart disease and some cancers. A study published in the prestigious journal Molecules clearly shows that the antioxidant capacity of honey significantly increases as its color darkens.

Common Myths About Honey Color

There is a lot of misinformation about honey color that we should set aside:

• Myth 1: Dark honey is always better than light honey.
  Reality: "Better" depends on your goal. If you’re looking for maximum antioxidant properties, dark honey is the better choice. However, if you prefer a milder taste or want the specific benefits of a light honey like acacia honey, your choice will be different. Every honey, regardless of color, has its unique properties.
• Myth 2: Light color indicates purity, and dark color indicates adulteration.
  Reality: This belief is completely wrong. As we have seen, dark color can indicate a specific plant origin or high mineral content. On the other hand, adulterated honey (made from glucose syrup) can be produced in any color. Color alone is never a reliable criterion for distinguishing pure honey from adulterated honey. To do so, you need to consider other factors like aroma, taste, viscosity, and laboratory tests. For more information, you can read our article on [Types of Natural Honey and How to Identify Them] on our website.
• Myth 3: Dark honeys never crystallize.
  Reality: All natural honeys, due to their high glucose and fructose content, have the potential to crystallize. The speed of this process depends on the ratio of these two sugars. Some dark honeys may crystallize slower, but this is not a general rule. Crystallization is a natural process and a sign of honey’s purity, not its spoilage.