Raw honey, that is to say, honey that has not undergone heat treatment, crystallizes naturally in its life cycle. The speed of crystallization, as well as the fineness of its crystals, depends on the flowers that have been foraged.
The crystallization of honey is therefore a completely natural phenomenon and should reassure you.
Honey that does not crystallize means that it has been denatured. Either it has been heated repeatedly at medium temperatures, or it has been heated to a high temperature, thereby changing the entire molecular structure of the honey.
And creamy honey?
It is a liquid honey that is churned in order to accelerate crystallization. We force this crystallization of honey into fine crystals. There are different ways to churn honey to make it creamy, more or less effective. To make creamy honey, it must also be subjected to cold temperatures so that the new crystals are maintained.
As a result, when creamed honey gets too hot (over 20-22 Celsius), its appearance may change. Rest assured, it will still be just as delicious and edible, just stir it a little and it becomes beautiful again.
