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Crystallization

Honey Crystallization: A Sign of Purity and Rawness.

Crystallization of Honey is a Natural Process
Have you ever reached for your jar of honey only to find it’s gone from a clear, flowing liquid to a cloudy, solid mass? Don’t toss it out! This is a natural phenomenon called crystallization, and it’s a sign of good things to come.

Honey’s Hidden Science
Many people mistakenly believe crystallized honey is spoiled. But the truth is, it’s simply undergoing a fascinating chemical change. The two main sugars in raw honey are fructose and glucose. Different types of honey have varying ratios of these sugars. Fructose, the sweeter of the two, is more soluble and stays liquid for a longer time. Glucose, on the other hand, is less soluble and loves to form tiny crystals.

Crystallization: A Sign of Pure Quality
Crystallization is a natural and spontaneous process that happens in pure, raw, and unheated honey. It doesn’t affect the honey’s quality, just its color and texture. In fact, crystallization can actually help preserve the honey’s flavor and beneficial properties.

Spread the Love (or Crunch!)
Some folks love the smooth, runny honey, but others prefer the delightful spreadability and richer taste of crystallized honey. The good news? You have options!

Craving Dripping Goodness?

If you prefer your honey liquid, a warm water bath is your friend. Simply place the jar in a bowl of warm (not hot!) water and let it sit until the crystals melt. Remember, avoid using boiling water or the microwave, as this can damage the honey’s goodness. Here are some additional tips:

  • Use heat-resistant glass jars – plastic is a no-go.
  • Heat the jar with the lid off and stir occasionally for even melting.
  • Warm small batches at a time.

Embrace the Crunch! Crystallized Honey Delights

Don’t be afraid to experiment with crystallized honey! Many people find its crunchy texture a welcome change. Here are some ideas to get you started:

  • Add a touch of sweetness and delightful crunch to your tea.
  • Spread it on toast or mix it into yogurt for a satisfying breakfast.
  • Substitute it for regular honey in baking, or use it as a fun filling for muffins and cupcakes.

So next time you see your honey crystallize, don’t fret! It’s a sign of pure, delicious honey just waiting to be enjoyed in a new way.

Crystallization is a sign of purity
Raw, unprocessed honey will naturally crystallize over time.
Rate of Crystallization.
Honeys with a higher glucose content, will crystallize faster than honeys with a higher fructose content.
Crystallization does not affect the honey's quality
Crystallized honey is just as safe and healthy to eat as liquid honey.
Reverse Crystallization
You can easily reverse crystallization by placing the jar in a warm water bath.
Store honey properly
Avoid storing honey in the refrigerator, as this can make it crystallize faster.
Look for the "Raw" label
When buying honey, look for the “Raw” label.
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