Many people think that when honey is crystallized must be spoilt, adulterated, its value is lower than before or it has turned into sugar. We’ve heard many of these thoughts and that’s why people tend to throw the honey away if it is crystallized. They are making a big mistake! Firstly, crystallized honey never loses its properties and its nutritional value. When you see your honey in this condition, don’t be sad, on the contrary you should be happy because you have bought a honey of excellent quality which comes across its normal stage and hasn’t tempered high level thermal process so as to lose its substances and its pollen’s grains.

Honey’s crystallization is an absolutely normal thing which happens at winter time when the temperature is dropping. Blossom honeys need a few weeks to be crystallized, honeydew need a few months whereas fir honey is the one and only honey that never gets crystallized! Some honeys become hard to use for our breakfast when they are frozen. In that case we can use a small pot filled up with cold water and place the frozen jar, with its screw top opened, inside the pot… (try not to mix water with honey…)

Heat it up exactly at 35°. Do not surpass this temperature because all the honey’s good substances will be lost. Use a spoon to stir the honey until it liquidized. After 15 minutes your honey will return in its primary condition. It will be exactly as it was when you bought it with all its substances! In conclusion honey’s crystallization is a natural property!

*(Extra tip: Bee preserves the temperature inside the hive at 30-35° whether outside’s temperature is 40° or -40°, that’s why we can liquidize the honey strictly at 30-35°!).