How to decrystallize honey
Honey crystallization is completely natural. Raw honey is not pasteurized or filtered, so it retains all of its natural enzymes, pollen, and nutrients. The purity of raw honey causes it to crystallize over time, especially in cooler temperatures or directly sunlight. Some raw honey varieties crystallize faster than others, and this can vary year to year depending on the glucose content as well as pollen percentages in different varieties.
Crystallization does not mean that the honey has gone bad; in fact, it is a sign of high-quality, natural honey.
In the United States, pasteurized honey is widely sold. Pasteurization involves heating raw honey to high temperatures, which delays crystallization but also destroys many beneficial enzymes and nutrients. While this makes the honey smoother and more aesthetically pleasing, it is less nutritious.
Our honey is raw, strained and pure. No additives and never pasteurized. Amazing and all natural.
As a side note: pasteurized honey is actually illegal to sell in many parts of the world because the benefits of raw honey are more widely recognized. This has led to a lack of education in the United States about the natural crystallization process of raw honey.
In the United States, pasteurized and modified honey is widely sold in stores. Pasteurization involves heating raw honey to high temperatures, which delays crystallization but also destroys many beneficial enzymes and nutrients. Our Honey is raw and pure.
Crystallization does not mean that the honey has gone bad
How to Liquify Your Honey Again
To liquefy honey again, the most common method is simply to heat water in a pan to 150 degrees. Remove from the heat. Put the jar in the water.
Do not refrigerate honey and do not feed honey to infants under 1 year old.
Here are more videos on the decrystallization of honey
