Is 'honey in crystallized form' the same as 'raw honey'?

Subquestion: can heated/pasteurized/decrystallized honey ever crystallize again?

Best Answer

Short answer? Maybe. Crystallized honey and raw honey are not mutually exclusive, so you may have a honey that is one or the other, or you may have a honey that is both.

Raw honey is simply honey that has not been over-heated (heated more than necessary to allow the honey to flow for easier bottling) or pasteurized.

All honey will eventually crystallize; however, raw honey will crystallize faster than pasteurized or heat-treated honey, which is often of lower quality as the heat required for pasteurization destroys some characteristics of the honey.

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Quick Answer about "Is 'honey in crystallized form' the same as 'raw honey'?"

We often hear or read when honey becomes grainy or coarse, it means that it went bad or spoiled. This is 100% incorrect! The truth is, most consumers are only aware of clear golden liquid honey, or honey that is in its de-crystallized or creamy form.

Is crystallized honey better than regular honey?

This is a completely natural thing for honey to do, and it is called crystallization. The honey crystals will make your honey thick and grainy, but don't worry\u2014it's still safe to eat. Many people prefer crystallized honey over liquid honey! It's all about personal preference.

Is crystallized honey raw?

Why Does Raw Honey Crystallize ? Honey is a super-saturated solution of primarily two sugars: glucose and fructose. Just like with your powdered lemonade, it is a natural process for some of the sugars in a super-saturated solution to eventually come out of solution. All raw honey will crystallize due to glucose.

Is there anything wrong with crystallized honey?

It doesn't mean it has gone bad but the process does cause some changes (1). Crystallized honey becomes whiter and lighter in color. It also becomes much more opaque instead of clear, and may appear grainy (1). It is safe to eat.

Is crystalized honey healthier?

All are edible and healthy bits, but they speed up the crystallization process. To turn your honey back into its liquid state, it must be heated. You begin to lose some of the health properties of your raw honey when it is heated past 110\xb0. My advice is just to enjoy it the way it is, crystallized or not.

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