Has the honey crystallized?

Has the honey crystallized?

There is a feeling that honey "is not good and has become sugary."

However, for honey, crystallization is a completely natural property.

You will notice it in all types of honey, except for honeydew honey such as pine and fir.

This property of honey is mistakenly referred to as "sugarization," with the result that many people associate this property of honey with adulteration.

Honeydew honey (pine and fir) does not crystallize or crystallizes very slowly.

Flower honey, along with thyme honey, crystallizes relatively quickly (8-16 months after harvest, depending on storage temperature) and crystallizes very slowly.

The onset of honey crystallization is caused by microscopic particles.

These are mainly glucose crystals (found in honey), pollen grains, dust particles, or air bubbles.

The first crystals then grow by incorporating other glucose crystals.

With proper processing, we can restore honey to its original state without losing any of its natural properties and nutritional value.

The best way is with a bain-marie.

Place the jar of honey in a pot of water, and then place that pot inside a larger pot, also filled with water.

The water in the large pot boils, the water in the small pot heats up and liquefies the honey.

If you wish, you may use only one pot, but you must be careful to avoid overheating the water and the bottom of the pot.

In general, the water in which you place the jar of honey should be at a temperature of around 55°C.

Avoid temperatures above 60°C, as this will destroy many of its beneficial components.

You can also liquefy honey in the microwave, taking great care and stirring it regularly.

Finally, you can liquefy honey by placing it on the radiator in winter.

However, never expose it directly to sunlight, as light destroys various components of honey.