Crystal Clear - All You need to know about honey crystallisation

The crystallisation of raw honey is a natural and spontaneous process. Most pure, raw or unheated honey has a natural tendency to crystallise. Crystallisation does not affect any of the benefits of the honey. There may be slight changes in taste & colour. Many people prefer the crystallised honey as it is easier to work with and don't get sticky!

Below is a little bit on why and how honey can crystallise.

Natural Sugars

Raw honey contains a variety of natural sugars including glucose, fructose, sucrose, and maltose. The main ones are glucose and fructose. All these sugars together can make up nearly 70% of the honey content. Water makes up 18% or less.

These sugars are what give raw honey its sweetness. Glucose is the one that influences crystallization. The more glucose in the honey, the sooner your honey will crystallize.
What happens: There is water in all honey (less than 18%). The water binds to the sugars. But water can separate from glucose. When glucose loses water it becomes a crystal. Once a crystal forms it will continue to build more crystals until the entire container is crystallized. Anything like pollen, propolis or wax will get trapped in the crystals.


The crystals that form from the glucose can build on each other, but they can also build on any small particles such as pollen, propolis and wax. These particles have small jagged edges and are still present in Raw Honey.



Always store your Raw honey is a dry place at room temperature keeping the lid secure. This is the same if opened or sealed. 


Crystallization happens much faster at certain temperatures. When the temperature drops to around 10 degrees Celsius it can start to crystallise. Raw Honey is best kept around 20-35 degrees Celsius. This is why we recommend it is kept in the kitchen cupboard where all the cooking magic happens.



Crystallisation is completely normal. The great majority of commercial honeys have been pasteurised and ultra fine filtered to slow down the process of crystallisation. However, this process actually kills the honey and removes practically any of its goodness. You are left with a far inferior honey. This is not the case with Bee Mercy Raw Honey. 


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