Why Quality Honey Crystallizes


Some quality honeys are more prone to crystallization than others. Why is that? It can happen for a number of reasons.

First of all, if you have been used to buying your honey in a supermarket you have probably noted that this honey doesn't crystallize. Several reasons for this might include one or more of the following. It is not 100% all-natural. It could have been processed, heated, pasteurized or ultra filtered. So all the good stuff that makes for a quality honey have been removed or processed.

The speed of crystallization of quality honey also varies from honey to honey. For example, tupelo honey crystallizes very slowly. How quickly depends on many things including the storage temperature and the makeup of the sugars. The bottom line however, is that good honey will almost always crystallize over time, especially if exposed to cold. When it does crystallize, just place it into a container of warm water. It will revert to its natural state in a relatively short time. Honey almost never goes bad. Proof of that is the fact that honey has been discovered in Egyptian tombs well over 3,000 years old. When heated, this honey was still good.

As for storage, keep your honey in a cool place, at about 70 degrees. This will definitely slow the crystallization process.
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