What is Crystallization?

Crystallization is a natural process of Raw Honey, transforming from its liquid state into crystals over time. In-fact, its often been a mis-informed myth among honey consumers that crystallization is a sign of poor quality or adulterated Honey, the truth is completely opposite.

100% Raw Natural Honey should crystallize over time, and transform faster at lower temperatures. Crystallization does not have any effect on the quality or the taste of the honey, it will only effect external properties such as the colour and texture.

The honey will become granulated in texture, and may become harder to remove from the container. Again, this is a completely natural process, and in-fact Honey that has been pasteurized, adulterated, or over processed is less likely to crystallize. Many Honeys found in 'easy-squeeze' bottles will have been processed or blended with sugar syrups to stay in liquid form.

It's easy to re-liquefy crystallized honey, simply apply a gentle heat, running warm water over the container for 20-30 seconds, or putting the container in a small bowl of warm water for a few minutes will restore our Honey to its liquid state. Stirring may be required.

Again if you are seeking the full health benefits of 100% Raw Natural Honey we advise not to heat the Honey over 37°C.

You can learn more about the science behind Honey Crystallization here.