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Did you know that real honey crystallizes? Organic and unfiltered honey tends to take on a white, solid appearance over time – sometimes a short time! It may look hard and crunchy, or maybe it has turned completely solid, but no worries as it’s still good and tells you you’re buying the real deal. While honey doesn’t expire, it can change shape. This shape-changing process, called crystallization is completely natural.
So, why does honey solidify? The crystallization process occurs because of the natural qualities inside. The natural sugars in honey (fructose and glucose) will bind together and tiny crystals form, which can start making your honey harder. With differing blends, some honey will begin to crystallize faster than others.
It's simple to decrystallize honey, to turn your honey back into a smooth liquid state again by heating it. The best way to do this is by to put your jar of honey in a bowl of warm water, like a warm water bath, and slowly let it warm up so it returns to a liquid form.
But remember, crystallized honey is still honey! It’s perfectly safe to eat and doesn’t mean that your honey has gone bad. In fact, it’s just the opposite – it means that your honey is natural and oh so good, and still retains all health benefits.
You can take advantage of the hard, crystallized honey and love its complex texture. Try loading it onto your toast, biscuit or bagel and enjoy the sweetness of honey without the drip, a natural sugar solution. You can also mix it into oatmeal, salads and sandwiches or anywhere you want a bite full of honey sweetness.
You can still eat and cook with crystallized honey exactly as you normally would. It will melt into your hot drinks and into your baked dishes, just like liquid honey.
Don't store honey in a chilly basement or unheated room. To slow crystallization naturally, store your honey at room temperature or warmer (the warmer the better). Store honey in glass jars instead of plastic, as plastic is more porous than glass.
Crystallization occurs at different times, depending on the type of honey, dependent on the differing natural qualities inside. A honey that crystallizes slowly is our Natural Hungarian Acacia Honey.
A major reason for the popularity of acacia honey is not only its nutrient value, but its ability to crystallize slowly. Because of the high natural fructose content, the acacia organic honey crystallizes very slowly, meaning it stays liquid for longer, prolonging its shelf life.
Also, it is the least allergenic of all other honey types. Because of the low pollen content, it is suitable for sensitive people as well, so they do not have to search for a local honey.
Natural Hungarian Acacia Honey is the sweetest honey variety because of its mild delicate floral taste, which is simply mouth-watering. The acacia honey is popular all over the world, and it’s no surprise our single origin Hungarian Acacia Honey received 2* at the 2018 Great Taste Award. This single flower honey is produced in a sustainable manner.
We import unique premium organic high-quality honeys and other various healthy foods from our home-country of Hungary. Our motto: "Nature's choice for a healthier life'!”. View all of our organic honey collection here.