Wairoua Bay, Kapiti Island Wellington New Zealand

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He aha? What is crystallised honey?

Firstly and most importantly, crystallised honey tastes exactly the same, and is a sign that your honey is unadulterated, unpasteurised and unfiltered.

We get asked often why our honey crystallises. It looks different, and sometimes people assume that’s a bad thing. It gets grainy, crunchy and sort of chewy. But crystallised honey is completely natural, just as delicious, and if you ask us, even better to eat. There’s something extra satisfying about that crunch when you have a spoonful as it is or on toast.

He aha ai? Why?

Three things influence if your honey crystallises or not:

Sugars

The ratio of the two major sugars inside that delicious jar: fructose and glucose. When the glucose molecules separate from the water, they start forming a crystal, then the domino effect kicks in and more crystals build on top of each other. This ratio depends on what plants the bees have fed on to create the honey.

Temperature

Cooler temperatures encourage crystallisation (both in the hive and in containers/storage).

Pollen

The more pollen in the honey, the more likely it is to crystallise. If the honey is raw and fresh, it’s more likely to crystallise.

As you can see, those three factors are all good things - so if your honey crystallises, awesome! We just hope you love the crunch as much as we do.

What if I don’t like it?

If you really don’t like it, you can heat your honey gently to liquefy it.

If you want to avoid it crystallising in the first place, avoid keeping it in cool places, and definitely don’t keep it in the fridge.