Facts | Did you know?
- All pure honey crystallizes, its just a matter of time as to when it happens.
- Crystallization is a natural and expected.
- Crystallized Honey is not spoiled.
- Pure honey will crystallize over time with no effect on the honey other than color and texture.
- Believe it or not, the crystallization of honey essentially preserves the flavor and quality characteristics of honey.
- Many consumers of honey prefer it crystallized as it is easier to spread on bread or toast.
- Undeniably, some raw honey recipes can be easier to make with partially or fully-crystallized honey —and, the taste is richer.
- Some honeys crystallize evenly; some will be partly crystallized and form two layers, with the crystallized layer on the bottom of the jar and a liquid on top.
Embrace the Crystals…While you can re-liquify crystallized honey, I think it’s something that should be embraced. Sure, it’s too thick to be drizzled over your yogurt, but it’s incredible spread over toast, English muffins, bagels, and biscuits. The crystals add crunch and texture that keep things interesting. It’s also great used in a glaze for meat. Or stir a bit into your tea or coffee — the solid spoonful will melt away and dissolve in seconds. Soon, you’ll realize that crystallized honey isn’t something to be feared, but rather something to be devoured….Do you enjoy crystallized honey? What’s your favorite way to use it?