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Raw honey will crystallise, and that's a good sign.

When it comes to honey, many people have the misconception that it should always remain in its liquid state. However, if you’ve ever seen your honey start to crystallise, don’t panic – it’s a natural and even beneficial process. The crystallisation is a sign of quality. Let’s explore why raw honey will crystallise and why is a good thing.

Raw Honey will Crystallise and that's a good sign

The Science Behind Crystallisation

Raw honey is a complex mixture of sugars, primarily glucose and fructose, water, and other compounds like pollen, enzymes, and minerals. Its composition can vary depending on the nectar sources the bees collect from. When honey has a higher glucose content, it’s more prone to crystallization.

Crystallization occurs when the glucose molecules in honey form solid crystals. They come together and create a semi-solid, grainy texture. This process is influenced by temperature, moisture content, and tiny particles in the honey, such as pollen and propolis.

Different types of honey will crystallise at different speeds. Some of it will take a long time, like Acacia, Sidr or Thyme honey. Varieties like Linden, Lavender and Wildflowers tend to crystallise faster. The grains will also have different shapes and sizes – all depending on the tiny particles that bees bring with them in the hive, like pollen and propolis.

Why Crystallization is a Good Sign?

1. Natural Purity: Crystallisation is a natural process that signifies the purity and quality of your raw honey. It indicates that your honey hasn’t been overly processed, filtered or adulterated with additives. Only raw and genuine honey will start to crystallise after some time.

2. Preservation of Flavor: Crystallised honey retains its original flavour and aroma. While liquid honey might lose some of its delicate flavours over time, crystallised honey keeps them intact. This is especially important for small-batch producers like us, who aim to deliver extraordinary honey with distinct flavours.

3. Extended Shelf Life: Crystallisation also helps extend the shelf life of honey. It prevents fermentation and spoilage, ensuring your honey can be enjoyed longer.

4. Versatility: Crystallised honey has a unique texture many people appreciate. It’s spreadable like butter and makes an excellent addition to toast, muffins, or as a topping for yoghurt.

5. Health Benefits: Some believe crystallised honey has additional health benefits. While there’s limited scientific research on this, some claim it can soothe sore throats and provide a slow-release energy source due to its gradual digestion.

how to melt solid (crystallised) honey?

At Princess Bee Honey Co., we take the purity and quality of honey very seriously. As beekeepers and small producers, the extraordinary taste of our honey is our biggest asset. We put love and passion in each jar – nothing else. The rest is as Nature and the bees intended.

In conclusion, you should embrace crystallisation as a sign of quality and purity. However, if you still want to revert the honey to its liquid state, follow these steps:

You can whip it with a hand mixer, breaking the crystals into tiny pieces, and the consistency will be very creamy. Or, you can place the open jar in warm water for a short time. The water level should be only until the crystallisation level. Remember: boiling water will destroy the good enzymes and vitamins in the raw honey, and if water enters the honey, it will spoil it. Please do not place honey in the microwave.

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