Have you ever noticed that clear liquid honey turns into white crystals? Don’t worry! This natural phenomenon is known as honey crystallization, and it is an indication of the quality and purity of the honey. In this article, we will delve into the secrets of honey crystallization, and reveal the answers to some of the common questions that are on your mind:
What is honey crystallization?
Honey crystallization is a natural process that occurs over time, where the glucose sugar molecules in honey come together to form solid crystals.
What factors affect honey crystallization?
- Type of honey:
Honeys with a high fructose content (such as Sidr honey) crystallize slowly, while honeys with a high glucose content (such as clover honey) crystallize more quickly.
- temperature:
Low temperatures speed up the crystallization process of honey.
- Storage:
Storing in tightly sealed glass containers in a cool place helps speed up the crystallization process of natural honey.
Does crystallization of honey spoil it?
The crystallization process does not spoil the honey. On the contrary, it is evidence of the quality and purity of the honey, as it indicates that it is free of artificial additives.
Finally, remember that honey crystallization is a natural phenomenon that indicates its quality and purity. You can also check the honey quality inspection certificates obtained by Arsh Al-Zahour to ensure the quality of the honey.
Important Notice:
- We do not sell processed, pasteurized or sugar-fed honey.
- This product is not manufactured or sold to treat, diagnose, or prevent any disease or health condition.
- Honey is not suitable for children under one year old.
- Pure honey may crystallize over time, and this process is natural and does not affect its quality.
- Store at room temperature away from direct sunlight.
The best types of honey offered by Arsh Al-Zohour :