Honey Crystallization

One of the most common questions we’re asked about is the crystallization of honey.

Honey crystallizes when the glucose in the honey separates into crystals, a natural process that is a sign of high quality and honey that hasn’t had a stabilizer added to your natural product. Much off-shore honey is diluted with glucose and corn syrup to inflate profits as well as to prevent the crystalization from happening. Adding glucose such as, corn syrup creates an inferior product and misleads consumers on how natural honey might not be so natural. Crystallization is a natural process and does not change the quality or taste of the honey, although the texture and mouth feel will be different. Any raw honey should NOT be refrigerated. Liquid honey will crystallize faster in colder temperatures or extreme changes back and forth to the honey (hot then cold on repeat).

How to resolve the crystallization if you don’t like it to have a grainy texture. Just put in a double boiler in warm water with the lid off and heat until warm. Let soak for 15-20 minutes. Carefully remove and dry and recap. It should look reliquified. It will crystallize more quickly each time you repeat this process and maybe even seem to have a thicker consistency.

• JUST REMEMBER: Honey crystallization is a perfectly natural process, and signals an authentic, unaltered product from its most pure state.