Honey crystallization: why it happens

Honey crystallization is a natural process that is often misunderstood. It is not a defect or a sign of poor quality. It depends primarily on the ratio of glucose to fructose.

Honeys rich in glucose tend to crystallize more quickly, while those rich in fructose remain liquid longer. Temperature also affects the process.

Crystallization does not alter the nutritional properties of honey. To return it to a liquid state, simply heat it gently in a bain-marie, avoiding high temperatures.

Honey that crystallizes is often an indicator of naturalness and the absence of invasive industrial treatments.