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The Pilgrims' Journal

Crystallised honey: why it happens, is it still good, what to do

Is crystallised honey still good? Yes. Why it sets, how to soften it without strong heat, and how to keep an open jar.

3 min read By Maud
AuthenticityCrystallisationEssentials
White Honey from Kyrgyzstan in a winter setting.

In short: yes, crystallised honey is still good. Crystallisation is the natural evolution of a raw honey; it changes neither its taste nor its quality. To soften it, stand the closed jar in a lukewarm water bath, below 40 °C, for a few minutes. Avoid the microwave and keep the jar closed, away from moisture.

A honey can move from a runny texture to a crystallised one. On its own, this natural change proves neither that the honey is genuine, nor that it is raw, nor that it has not been heated. Above all, it helps you understand the texture you see in your jar.

Contents

Why honey crystallises

  1. A natural chemical process
  2. What texture does not prove
  3. Why some crystallise quickly
  4. The textures in our collection
  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, to look at and to taste.
I.

A natural chemical process

Honey is made up mainly of fructose and glucose, in varying proportions. Part of the glucose can form crystals: their size and number shape the texture. The composition of the honey and the way it is stored both play a part in this change.

II.

What texture does not prove

Crystallisation can be a normal change. It is not a certificate of authenticity: some honeys naturally stay runny for a long time, and appearance alone does not reveal their history. If you have doubts about a product, look at the batch information and the relevant documents.

A crystallised texture tells of a change in the honey. It does not replace proof of origin or authenticity.

The Graines de Pèlerins doctrine
III.

Why some honeys crystallise fast and others slowly

The speed of crystallisation depends notably on the balance of sugars, the water content and storage conditions. A honey richer in glucose may crystallise faster; some compositions stay runny longer. No fixed timetable can be promised for every batch of a given honey.

Textures to observe, with no guaranteed timetable

Honey How it changes Tasting note
White Honey from Kyrgyzstan Varies with the batch and storage Creamy ivory texture
Yemeni Sidr Honey Varies with the batch and storage Dense texture
Egyptian Black Seed Honey Varies with the batch and storage Dense, peppery profile
Rose Aromiel A honey-based preparation: a separate category Creamy pink texture
IV.

How to bring honey back to liquid

If you prefer a softer texture, you can gently warm the jar in a lukewarm water bath, with no direct contact with a strong source of heat. Stir with a clean, dry spoon. Avoid boiling water and strong or prolonged heating; the time needed varies with the jar and its state.

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

Creamy texture

White Honey from Kyrgyzstan 26,90 €

A fine, melting ivory cream. White Honey is discovered by the spoonful or on toast; its texture is not, on its own, proof of authenticity.

Discover the honey

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Sources & References

  1. European Commission, JRC · Food fraud: How genuine is your honey? (2023)
  2. FAO · Value-added products from beekeeping, chapter 2: composition and properties of honey

The honey in this article

White Honey from Kyrgyzstan

An ivory, creamy, melting texture to discover. The documents available on the product page state their own scope.

Discover the White Honey →

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

Author · The Journal

Maud

Guidance on flavours, sizes and ingredients to help you choose.

Our approach · Our story · Our rare honeys

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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