Why Has My Honey Crystallized?
Crystallization is a natural process that happens to raw, unprocessed honey—it's actually a sign of quality! Over time, honey can turn from a clear, golden liquid to a more solid, grainy texture. This happens because honey contains natural sugars (mainly glucose) that form crystals. Some flowers, like oilseed rape or clover, crystallize faster than others.
To return your honey to a smooth liquid state, simply place the jar in a bowl of warm water (no hotter than 40°C) and let it sit until the crystals dissolve. Avoid using a microwave or boiling water, as high heat can damage the honey’s natural enzymes and flavour.
Crystallized or not, the honey is still delicious and perfectly safe to eat!
Reviews
Does what a good hot honey should & leads with smooth, natural honey sweetness, then follows with a chilli kick that builds without taking over. The heat is warm rather than punishing, so it's easy to keep going back for more.
The sweet heat works especially well on buffet-style bits. I drizzled it over halloumi fries and it was a great match. The salty, squeaky halloumi and crisp edges soak up the sweetness, and the chilli cuts through the richness so every bite tastes better.