The consistency of honey, such as its color, smell and flavor, depends on its floral origin and therefore on its respective glucose and fructose content. The richer a honey is in glucose, the faster it will crystallize. If a honey is high in fructose, it will crystallize more slowly. The consistency also varies depending on the water content of the honey and the conditions of its storage such as the temperature of the room. If you put your honey in the fridge, you will see that it will crystallize much faster than when you leave it at room temperature.
When you harvest the honeys, they are liquid, more or less fluid (acacia honey) or more viscous (heather honey). Over time, they will all crystallize, more or less quickly depending on the variety. It is a 100% natural process proving that honey is a living product. In any case, if the honey crystallizes, it means that it has added refined sugar. On the contrary, it is a guarantee of quality and it shows that this is unpasteurized honey. If it has crystallized and you want to make it more liquid, you can put it in a water bath, not exceeding 35 ° C, the temperature of the hive.
When is it creamy honey? Some are naturally, more or less. For others, it is simply honey that has started to crystallize and the maker has cold kneaded it to break up the crystals and make it really creamy. It then retains all its qualities and is ideal for your morning toast. Honey of creamy consistency is the most appreciated by the French.
Zoom on honeycomb
You can also find honey in a form other than the usual jar: honeycomb. These are pieces of beehive wax, cut directly out of the hive. The cells are filled with honey: you can eat the whole (honey with wax) or just the honey by spitting out the little bits of wax. It’s the oldest way to eat honey and it’s delicious!
What about pasteurized honey?
The pasteurization process involves bringing the honey to a temperature between 70 °C and 80 °C. The aim of pasteurization is to improve the preservation of the product, avoiding fermentation and crystallization. However, this operation destroys the enzymes, essential for digestion. It is very important to choose unpasteurized and unheated honey. Focus on the terms "Cold extract", "Obtained by cold extraction"...