Crystallized Honey: A Natural Process
All natural honey will eventually crystallize over time. The speed at which this happens depends on the types of flowers the bees foraged and the ratio of glucose to fructose, the main sugars in honey. Honey with higher glucose content tends to crystallize faster, while honey richer in fructose remains liquid longer.
Raw honey crystallizes more readily than processed honey because it contains microscopic particles like pollen grains, which act as a foundation for crystals to form. Crystallized honey is perfectly natural and safe to eat—it has not spoiled. To return it to liquid form, simply place the jar in a pan of warm water (around 38°C) and stir gently. Even if the honey is partially crystallized, it can still be used directly, such as stirred into tea or other beverages.
Creamed Honey and Whipped Honey
Sometimes, honey is intentionally crystallized in a controlled manner to create creamed or whipped honey, which forms very fine crystals and remains soft enough to spread easily with a knife. This type of honey is popular worldwide and offers a unique texture and taste experience while retaining all the natural goodness of raw honey.
-------------------------------------------------------------------------------------------
📩 Ready to source premium raw honey?
Visit www.hiveskeeper.com or contact us today to learn more.
