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The Pilgrims' Journal

Why does honey crystallise? (and why it is a good sign)

Honey that starts to crystallise often worries people. It is in fact a sign of authenticity. Here is the plain explanation, without jargon, and the simple way to bring a set honey back to liquid.

3 min read By Maud
AuthenticitéCristallisationPédagogie
Why does honey crystallise? (and why it is a good sign)

A jar of rare honey that starts to crystallise is not going off. Quite the opposite: it is the most reliable sign that the honey is genuine, raw and unheated. Crystallisation is a natural chemical process that industrial honeys deliberately destroy. Looking for it is one of the surest reflexes a trained palate can have.

Contents

Why honey crystallises

  1. A natural chemical process
  2. Why it is a good sign
  3. Why some crystallise quickly
  4. When each honey crystallises
  5. How to bring honey back to liquid
Creamy ivory crystallised texture of White Honey from Kyrgyzstan, a perfect example of fine natural crystallisation
Fine crystallisationThe creamy ivory texture of White Honey from Kyrgyzstan is crystallisation at its very best.
I.

A natural chemical process

Honey is made up mainly of two sugars: glucose (32-35 %) and fructose (38-42 %), with water (17-18 %) and minerals. It is a supersaturated solution, which means there is more sugar present than cold water can hold for long. Over time the glucose separates out and forms crystals. It is exactly what happens when sugar dissolves back into hot coffee: solubility depends on temperature.

II.

Why it is a good sign

A honey that crystallises tells you three things: authenticity (a honey that stays liquid for ever has usually been heated, or carries added syrups), a raw, unpasteurised character (industrial pasteurisation destroys the natural crystallisation seeds), preserved sensory quality (crystallisation shelters the aromas, which are less volatile in the crystallised phase). Three pieces of good news.

A honey that never crystallises is lying. A honey that crystallises tells the truth about its flower.

The Graines de Pèlerins doctrine
III.

Why some honeys crystallise fast and others slowly

The speed depends on the glucose to fructose ratio. A honey rich in glucose (sainfoin, rapeseed, lavender, high-altitude White Honey) crystallises fast, within a few weeks. A honey rich in fructose (acacia, sweet chestnut) stays liquid for months or even years. A balanced honey, such as Yemeni Sidr honey (jujube) or Egyptian Black Seed Honey, firms up gradually over several months.

When does each honey crystallise?

Honey Time to crystallise Final texture
White Honey, Kyrgyzstan 2 to 6 weeks Creamy ivory (signature)
Yemeni Sidr 6 to 12 months Smooth and dense
Black Seed, Egypt 4 to 12 months Smooth and dense
Rose Aromiel (acacia base) 1 to 3 years Stays liquid for a long time
IV.

How to bring honey back to liquid

A water bath at thirty-five degrees at most. Never above forty, because heat destroys the aromas. Allow anything from thirty minutes to a few hours depending on how set the honey is. Stir gently now and then to even it out. Avoid altogether: the microwave (which heats unevenly), boiling water, and a pan straight on the hob. All three damage the honey.

White Honey from Kyrgyzstan, 250 g jar in a premium presentation box, fine natural signature crystallisation

Signature fine crystallisation

White Honey from Kyrgyzstan 26,90 €

The perfect example of natural creamy crystallisation. Wild sainfoin from the Tien Shan, at 2,200 to 3,000 m. A 250 g jar, presentation box and wooden spoon.

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Sources & References

  1. Tosi E. et al. Honey crystallization kinetics. Journal of Food Engineering, 2004.
  2. White J.W. Composition of honey. Honey: A Comprehensive Survey. Bee Research Association, 1975.
  3. FAO. Crystallization processes in monofloral honey. Food Chemistry archives.

The honey in this article

White Honey from Kyrgyzstan

The perfect example of crystallisation under control: a white, creamy, melting texture. A mark of authenticity, never a fault.

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In the same spirit: How to spot a genuine honey · Why the White Honey stands apart

Author · The Journal

Maud

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Editorial information. The content of this article is strictly informative, cultural and sensory. It describes the geographical origin, the botanical composition, the aroma profile and the traditional uses of rare honeys. It is not medical advice, a diagnosis, or a recommendation for treatment. Honey is a foodstuff. For any medical question, consult a qualified professional. Compliant with Regulation (EC) No 1924/2006.

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