Why Does Honey Crystallize?

Crystallization is a natural process and a sign that your honey is raw and minimally processed. Over time, the natural sugars in honey begin to form crystals, causing the honey to become thicker or solid.

Crystallized honey is perfectly safe to eat and retains the same great flavor and nutritional properties as liquid honey.

In fact, many honey lovers enjoy the smooth, spreadable texture that crystallization creates.

How to Re-Liquefy Honey

If you prefer your honey in liquid form, simply place the jar in a bowl of warm water (not boiling) and stir occasionally until the crystals dissolve.

Avoid microwaving or overheating honey, as excessive heat can diminish some of the natural qualities that make raw honey special.

A Sign of the Real Thing

Unlike highly processed honey, raw honey naturally crystallizes over time. The speed of crystallization varies with the floral source, storage temperature, and the honey's natural glucose content (the higher the % glucose, the faster it will crystallize).

At Bad Attitude Bees, we consider crystallization a badge of authenticity, proof that our honey is as close to the hive as possible.

 

WARNING: Do not feed honey to infants under 1 year of age.