“Has this honey gone bad?”
No. Honey can crystallize naturally — and those crystals can tell an interesting story about the honey in your bottle.
Why does honey crystallize?
Honey contains natural sugars, mainly glucose and fructose. The balance of those sugars varies depending on the nectar sources the bees visit, so some honey crystallizes sooner than others. Temperature and storage conditions can also affect how quickly crystals form.
Crystallization does not mean your honey has gone bad.
The colour, flavour and texture of honey can naturally vary too. That is part of what makes honey such an interesting product of its environment.
And those creamy crystals?
Don’t be too quick to get rid of them. Crystallized honey can be beautifully creamy and spreadable — and we think those soft crystals are especially lovely on warm toast. 🍞🍯
Honey FYI from Honeylishus.
From the comb to your home.
