Is your honey crystallizing? Don't panic!

Your honey has crystallized, hardened and/or lightened?

No need to panic!

Nothing could be more normal, It's neither stale nor of poor quality, on the contrary! it's even a guarantee of quality that proves the purity of honey and that honey evolves (even after being harvested).

This depends on the type of honey (euphorbia, orange...) and the temperature at which it is stored. Ideally, honey should be stored at room temperature. The higher a honey's natural fructose content, the longer it will remain liquid. The higher its natural glucose content, the faster it will crystallize with fine crystals, (acacia honey and jujube honey never crystallize).

*If you wish to regain its original texture, heat it in a double boiler at less than 40° for around 5 minutes:

Beware: beyond that, it will lose its virtues!

In the same vein, avoid the microwave: it would lose its vitamins!!

If you don't have a thermometer to accurately gauge the water temperature, observe the formation of the first bubbles, on the surface of the water.

Know that the finest bubbles start to form at 40°C and above. Also note that when the water temperature is 40°C, you should be able to dip a finger in without risking burning yourself.

• When you heat your water, make sure its temperature doesn't exceed 45°C. If in doubt, let the water cool, then heat it again. Honey heated above 45°C can no longer be considered raw.
• Submerge the crystallized honey in lukewarm water. Open your honeypot and carefully place it in the pan filled with water. Wait for the hot water to take effect and for the sugar crystals to start breaking down around the edges of the jar.

If you see small black particles in your honey, they're simply bits of hive/wax, excellent for your health.

You can eat crystallized honey just fine, leaving it in this state (creamy state).

Knowing that many people like to eat crystallized honey, in Morocco they're crazy about it, to each his own!