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. One of the natural processes of raw honey is crystallization.

Pasteurization & Raw Honey 

Another important thing to know is that most honeys in the market are processed, meaning pasteurized. The pasteurization process is heating the honey to a point to dissolve the sugar particles; however it is also heated to a point that it kills all the possible benefits honey would give you. This is done for the sole purpose to appeal to what the consumers SEE and not what they should get! 

Honey is Sugar 

Honey is mostly made of sugars and water. It contains both glucose and fructose, and since pure raw honey is unstable naturally, it will almost always crystallize at some point! Different honeys crystallize at different rates and the reason is the ratio of glucose to fructose present. Raw Manuka honey will crystallize slowly and the crystals are larger than most honeys. 

Crystallization…Why? 

Now, what is actually happening when crystallization process is taking place? It mainly has to do with the glucose particles along with some other components present in the raw unfiltered honey. Let’s talk a little about the glucose: it is naturally pure white and during crystallization it separates from water, on the other hand, fructose stays in its liquid form. Wax bits and propolis which are usually present in unfiltered raw honey will make the crystallization process faster. 

How To “Fix” It? 

In the event your raw honey granulates and becomes grainy, don’t panic! The honey is still the same beneficial raw honey you bought. All you must do to bring it back into its liquid state, just insert the honey in a container and immerse it in a warm water bath for about 30 minutes. (Be careful to not over-heat the raw honey, as excess heat might destroy the benefits of the honey. Raw Manuka honey should not be heated no more than 95° F.)