Quite often, honey consumers wonder about honey crystallization. You yourself may have heard or wondered about this phenomenon. “Should honey crystallize or not?” The answer is neither simple nor easily proclaimed with a “yes” or “no”. We should first of all make clear that there are certain varieties of honey, like pine honey or fir honey, which do not crystallize at all.
So, although honey crystallization does not signify that the honey is spoilt or no longer fit for consumption, in the case of pine honey or fir honey, crystallization indicates adulteration and therefore a bad quality product.
On the contrary, crystallization of wildflower honey (honey from chestnut tree, thyme, orange tree, heather, sunflower) is a natural phenomenon – still, it is does not certify honey purity by itself.
In order to have a clearer insight, let us endeavor to analyze the phenomenon. Honey which does not crystallize, is usually produced from coniferous trees and contains low glucose levels. This factor is of utmost importance, as glucose is the underlying cause of crystallization, along with humidity. We should highlight that crystallization is a natural process for unadulterated, pure honey and under no circumstances a need for concern.
If our honey contains higher amounts of glucose (for instance, in the case of heather honey or wildflower honey), it tends to crystallize much faster – within a few months. On the other hand, thyme honey which is of lower glucose concentration, may crystallize after two or three years.
The key point that consumers should bear in mind, is the following: if honey crystallizes evenly, it is probably pure, regardless of its quality, with normal humidity levels. On the contrary, if crystallization does not undergo a steady process – which you will be able to tell from the formation of a crystallized layer on the bottom of the jar, while honey is liquid on top -, this honey has more humidity than desired and it is a matter of time for it to become sour.
In any case, consumers are better guaranteed if they purchase their honey from trustworthy beekeepers and suppliers. Choose our own, 100% pure natural Greek honey.
If you have crystallized honey?
Remember that there are so many rich components for your health in raw honey. If you heat it in the microwave, it will kill these.
If you do have time and want to keep the nutritional value of your honey, then heating it slowly in a jar in a water bath in a pan over the stove is the best way to go. If you have a thermometer you want to keep it to below 40 celsius, as anything over that will cause it to start losing its nutritional properties.