Dispelling nutrition myths, ranting, and occasionally, raving

Decrystallizing honey

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Do you have some honey in the cupboard that’s become crystallized? An easy way to get rid of those crystals is to remove the metal lid (duh) and microwave for about 30 seconds. Don’t have a microwave? You can pop your jar into a bowl of hot water until your honey returns to a smooth state. The only thing is, after a few heating a cooling sessions your honey will lose its flavour, so even though it won’t go “bad” you might want to chuck it if you’ve heated it a few times. You might be fine with crystallized honey anyway, it ‘s easier to spread and it works in cooking.

Why does your honey crystallize? Generally it’s a result of the storage temperature. Cooler temperatures encourage crystallization (as the water bound to the glucose in the honey will separate); this is one reason why you don’t want to store your honey in the fridge. The type of honey you buy will also affect the rate of crystallization of your honey. If your honey is in a plastic container, rather than glass, it will crystallize more quickly as there’s a greater rate of air exchange through plastic than there is through glass. If you “double dip” your honey may crystallize more quickly as the crystals form on particles in the honey.

Author: Diana

I'm a registered dietitian from Nova Scotia, living and working in Ontario, Canada. My goal is to help people see food and nutrition from a different perspective and understand that nutrition and health are not necessarily a result of personal choice.

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