crystallised honey

We extract our honey using a traditional, cold extraction technique. This ensures that our honey retains all its delicate flavours, aromas and natural properties. Because our honey hasn’t been heated or fine filtered, it eventually granulates (i.e. crystallises, or “candies”). All pure, wild honey should granulate over time but never spoils. The time it will take is dependent on the type of honey and the plant it was sourced from and the ambient temperature where the honey is stored. Colder temperature can also cause honey to crystallise more quickly.

This is a completely natural process that does not alter the taste. There is also no nutritional difference between honey that is liquid and honey that has candied despite its grainy appearance, in fact it’s a sign of pure 100% honey!

Many people love the luscious and grainy texture of crystallised honey. It’s perfect as a coffee or tea sweetener or great for use in baking.

Crystallised honey can be gently restored to a liquid state by placing the glass jar in a lukewarm oven under 45°C, or pot of hot, but not boiling water, and let it slowly warm up. We don’t recommend microwaving as this can overheat the honey causing it to darken and alter its amazing natural properties.