09/10/2024
Did you know-
Crystallization of honey is completely natural and does not change the quality or flavor of honey. Raw honey also contains small particles like seed crystals, dust, propolis, beeswax and pollen which can be catalysts for crystallization. Crystallization is a natural process that does alter the color and texture, but does not change the flavor of the honey.
Over time, real raw honey will take on a whiteish appearance and could become partially solid. No need to worry, this just means you are getting real, raw unfiltered honey. The honey you purchase from a grocery store is typically put through a fine filter to remove pollen, beeswax and any other impurities. They also heat the honey and cool it quickly- his kills the honey’s enzymes and any wild yeasts.
Different types of flowers the bees visited will cause some honey to crystallize faster than others. Temperature also plays a crucial role in honey crystallization. Honey tends to crystallize more quickly in lower temps while warmer temperatures tend to slow down the process. Therefore store your honey in the warmest area in your kitchen- never refrigerate. However storing honey in your freezer will keep it from crystallizing.
To decrystallize your honey, take a large bowl, fill it with hot water and let your honey sit in it until the crystals melt away. Just don’t heat over 110°f to maintain all the beneficial microbiology. Or eat it as is, like many worldwide who aren't concerned if their honey isn't liquid!
