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Why is crystallized honey good?

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It’s probably winter, and the jar that once contained liquid, golden honey has suddenly changed and becomes hard or semi-solid. Here we tell you why crystallized is good.

Good crystallized rosemary honey

Although crystallized honey is good, it is often a cause for disgust, as the person feels that their jar has suddenly gone bad. However, this process is natural and has nothing to do with spoiling.

bees nectar
bees storing nectar to turn it into honey

Equally naturally, honey often crystallizes, as its final state is solid. It is a spontaneous process, honey between 12 to 16 degrees crystallizes rapidly, changes color and forms crystals.

The process is not always uniform, and sometimes the crystals form threads or grasses in the honey jar, while the rest remains liquid.

How does the crystallization occur?

Some crystals are large and sandy, while others are normal. Honey is a supersaturated solution of three sugars: glucose, fructose, and a small amount of sucrose.

This natural phenomenon occurs when glucose – one of the three main sugars in honey – spontaneously precipitates. Glucose loses water (becoming glucose monohydrate) and takes the form of a crystal (a solid body with an ordered structure).

The crystals make a lattice that immobilizes other components of the honey in a suspended structure, creating the semi-solid crystal state.

Good crystallized honey in jars

The process of the different states


Despite this strange fact, there is actually no effect on the honey itself; it’s still going to taste the same and has not deteriorated in quality in any way.

In reality, this process works in the opposite way, preserving the flavor and quality of the product.

As the flavor becomes richer in this form, and the higher viscosity of the substance means that it is easier to diffuse, crystallized honey is sometimes preferred by consumers, and is called for in certain recipes.

It’s the perfect consistency to spread on toast or sandwiches!

However, if you want to revert your honey back to its original liquid form, the jar of honey can be placed in a pot of hot water and heated to low heat, without exceeding 40 degrees in a water bath, until it becomes liquid. again.

Alternatively, the jar can be left in a bowl of hot water for a long period of time, not on the stove.

Do not despair or throw away your honey when it is crystallized, it is (possibly) at its best and tastiest.

Why does crystallize?

It often happens in home pantries. It’s probably winter, and the jar that once contained liquid, golden honey has suddenly changed and becomes hard or semi-solid.

This crystallization is normal, but is often a cause for disgust, as the owner of the honey feels that his jar of delicious soft honey has suddenly gone bad.

piece of crystallized honey

The final state

Naturally, often crystallizes, as its final state is solid. It is a spontaneous process, honey between 12 and 16 degrees crystallizes rapidly, changes colour and forms crystals.

The process is not always uniform, and sometimes the crystals form threads or grasses in the honey jar, while the rest remains liquid.

How does the crystallization?

Some crystals are large and sandy, while others are normal. So how does this occur? Honey is a supersaturated solution of three sugars: glucose, fructose, and a small amount of sucrose.

This natural phenomenon occurs when glucose – one of the three main sugars in honey – spontaneously precipitates.

Glucose loses water (becoming glucose monohydrate) and takes the form of a crystal (a solid body with an ordered structure).

The crystals form a lattice formation that immobilizes other components of the honey in a suspended structure, creating the semi-solid crystal state.

Acacia honey in jar


Despite this strange fact, there is actually no effect; it’s still going to taste the same and has not deteriorated in quality in any way.

In reality, this process works in the opposite way, preserving the flavor and quality of the product.

As the flavor becomes richer in this form, and the higher viscosity of the substance means that it is easier to diffuse, crystallized honey is sometimes preferred by consumers, and is called for in certain recipes.

It’s the perfect consistency to spread on toast or sandwiches!

Crystallization process

However, if you want to revert your honey back to its liquid form, the jar can be placed in a double boiler in a pot of hot water without exceeding 43 degrees. Alternatively, the jar can be left in a bowl of hot water for a long period of time, not on the stove.

You might be interested in reading: https://www.ecocolmena.org/15-benefits-and-virtues-of-honey-from-bees/

Do not despair or throw away your honey when it is crystallized, it is (possibly) at its best and tastiest.

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