Khalil Hamdan
Apeldoorn, the Netherlands

Honey crystallization or granulation is a natural phenomenon by which honey turns from liquid (runny) state to a semi-solid state. Beekeepers refer to this as set honey.

Crystallization of honey is little understood by the consuming public. Many assume that honey appears crystallized to be an adulterated or unnatural product. That is not so. Actually, crystallization process is natural and spontaneous. Most pure raw or unheated honey has a natural tendency to crystallize over time. Crystallization does not affect the honey except for color and texture.

Crystallized honey is not spoiled and preserves the flavor and quality characteristics of the liquid honey. Some honey users like it in this state since it is easy to spread on bread or toast without dripping off and the taste is richer.

Bear in mind that crystallization of honey has no bearing on its quality, but it is an attribute of pure and natural honey.



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