You have no items in your shopping cart.
My honey is starting to crystallise in the jar. What does that means?
It's perfectly normal for honey to crystallize and does not mean that the quality of the honey has changed. All honey is primarily composed of two types of sugar: glucose and fructose. Honey varieties high in fructose rarely crystallize, like Sidr Honey. Honey varieties high in glucose have a stronger tendency to crystallize over time. Crystallization is natural and does not affect a honey’s flavor. Honey is least likely to crystallize if stored at room temperature. To re-liquefy your crystalized honey, stand the lightly sealed jar into a container of warm water for 20 minutes, or run under a hot tap. The honey will gently liquefy. You will want to stir it to speed even heating. Note: Store it in a cooler location, but do not refrigerate or it may get too stiff to spread.