Crystallized Honey: A Sign of Purity

Crystallization is a natural process that guarantees the authenticity of honey.

Why does honey crystallize?

Honey is a naturally occurring solution of water and sugars (primarily fructose and glucose). Over time and as temperatures drop, these sugars tend to separate from the water, forming crystals.

Not all honeys crystallize in the same way

• Strawberry tree honey: Crystallizes quickly due to its predominant glucose content.
• Honeydew: Remains liquid due to its high fructose content.

How to re-liquefy (if you really must)

If you prefer liquid honey, you can heat it in a double boiler, but be careful: never exceed 40°C. Higher temperatures destroy the enzymes and organoleptic properties that make Nurapi honey so special. For this reason we have chosen not to pasteurize our honey, allowing it to follow its natural crystallization process.