Crystallization is a natural process. Honey contains two main types of natural sugars, fructose and glucose. While fructose tends to remain dissolved, glucose has a much lower solubility and so can crystalize much more easily. Tiny crystals form in the honey when the glucose separates from the water. The crystallization will even be different in different kinds of honey depending on the nectar it was made from. Some form tiny, very fine crystals evenly dispersed through the honey. Others have larger gritty crystals. It totally depends on the water content of the honey compared the glucose, the more glucose, the quicker it will crystallise.
To revive the crystallized honey, place the jar in a pot of hot water or in sunlight.
All our honeys are single-origin (taken only from a single place), they reflect the surroundings of the bees at the time. Weather conditions and the time of year will result in an ever changing nectar source for the bees. Be it from different plants or even the same plants growing differently
Similarly a honey from the same kind of plant but a different region can taste/ look different. This can be because of the difference in plant mix in the different regions and/or because of the difference in weather conditions. All of this adds to the uniqueness of each honey. Very similar to how we categorize wine.
We really believe that this ever changing nature of our honey is its best characteristic. The fun and excitement of tasting a new taste in every bottle is what make this and every other natural product like it so intriguing! It does help that although the taste might be different, it’s always guaranteed to be good. If you’ve come across honey that tastes exactly the same every time, it's possibly been blended and processed for the uniform taste, definitely not something we want in our honey.
Even though honey doesn’t have an expiration date, it can still undergo natural changes. The National Honey Board says that over time honey may “darken and lose its aroma and flavor or crystallize,” depending on changes in temperature.
Clostridium bacteria that cause infant botulism usually thrive in soil and dust. They also can contaminate some foods — honey, in particular.
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