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CRYSTALLISATION

Updated: Oct 1, 2022

You will see how the honey we produce will change throughout the season, in colour, texture and taste. From the moment it's extracted and jarred, continuing as the natural process of granulation slowly begins to take hold.


Crystallisation (otherwise known as granulation) is a natural and intriguing process which occurs over time in all pure, raw honey.

The natural sugars in honey (glucose and fructose) will bind together and begin to form little crystals, which causes your honey to set. Some honey will begin to crystallise faster than others and some may set with different textures, but it's all part of the magnificent process and certainly doesn't make the honey any less delightful to eat!


If you prefer your honey runny, you can simply pop your jar into a bain-marie (a bowl of warm water, ideally between 95F and certainly no warmer than 110F) and watch the magic happen. Be sure not to overheat it and try to refrain from de-crystallising it several times; with each heating process the aroma and flavour of the honey will gradually begin to fade.

One of the wonderful things about our raw honey and the cold process we adopt is that it preserves as much of the pollen, propolis, enzymes and amino acids as possible. Heating the honey above temperatures of 110F will destroy all of this goodness and whilst you'll be left with a sweet, liquid jar of honey, you won't be benefitting from its innate health benefits.



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