FAQs


Why is my honey crystallising?

The crystallisation of honey is often misunderstood. Many people think that when honey crystallises, it's because it has gone off or it has been spoiled. But this isn't true. Real, RAW honey crystallises. The crystallisation process is natural. RAW and unheated honey tends to crystallise over time with no effect on the honey other than colour and texture. Honey generally crystallises faster in cold weather and in winter, but some honeys can crystallise faster than others. The crystallisation of honey actually preserves the flavour and quality. It's natures way of preserving itself!
Many honey eaters prefer crystallised honey as it is easier to spread on bread or toast.  Different honeys will form different sizes of crystals. Some form small, fine crystals and others can produce large gritty ones (similar to brown sugar).
Honey never really goes off because of all the great natural ingredients that RAW honey contains. If your honey has crystallised and you would like it to return to its liquid form, simply place your jar/bucket in a bowl of boiling water and let it stand. Stirring also helps to speed up the process. Honey has a higher boiling point than water so this process won't affect the natural nutrients that RAW honey contains. Please do not place your honey in the microwave as this will remove all the natural goodness.