Why Real Honey Crystallises (and Why That’s a Good Thing)
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You might have opened a jar of honey one day and thought, "Has this gone off?" because it turned thick, grainy, or solid. But here’s the truth:
Crystallisation isn’t a flaw. It’s a sign that your honey is the real deal.
What Is Honey Crystallisation?
Crystallisation is a natural process where honey becomes less runny and starts to form crystals or a solid-like texture. It happens when the natural sugars in honey, mainly glucose and fructose, separate and glucose begins to form crystals.
Raw, unfiltered honey is more likely to crystallise because it still contains tiny particles of pollen, enzymes, and other natural compounds that act as "crystal starters."
Why Processed Honey Stays Runny
Supermarket honey is often pasteurised and ultra-filtered to look clear and smooth for longer. This high-heat treatment removes many of the natural elements that cause crystallisation. It also strips the honey of beneficial enzymes, pollen, and antioxidants.
In short, processed honey stays liquid because it has been altered. Real honey changes over time because it’s alive.
Why Crystallisation Is a Good Thing
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It’s a sign your honey is raw and unprocessed
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It means the natural enzymes, pollen, and antioxidants are intact
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The texture becomes spreadable and rich
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Flavour can become more intense as moisture content drops
In many cultures, crystallised honey is actually preferred. It’s easier to spoon, better on toast, and doesn’t drip everywhere.
Can You Reverse Crystallisation?
Yes. If you prefer your honey runnier, just place the jar in a bowl of warm (not boiling) water and stir gently until it softens. But there’s no need to "fix" it, it’s perfect as it is.
Final Thoughts
Crystallisation is proof that you’re getting real, raw honey that hasn’t been tampered with. It’s not a mistake. It’s nature doing its thing.
At Raw Honey Club, we never heat or filter our honey. If it crystallises, good. That means we did it right.
Taste the difference real honey makes.