The crystallisation process is natural and spontaneous. Pure, raw and unheated honey has a natural tendency to crystallise over time with no effect on the honey other than colour and texture, Crystallisation does not have any effect on the quality or the taste of the honey, it will only effect external properties. The crystallisation of honey actually preserves the flavour and quality characteristics of your honey.

Some honey crystallised uniformly; some will be partially crystallised and form two layers, with the crystallised layer on the bottom of the jar and a liquid on top. Honeys also vary in the size of the crystals formed. Some form fine crystals and others large, gritty ones. The more rapid honey crystallises, the finer the texture will be. And crystallised honey tends to set a lighter/paler colour than when liquid. This is due to the fact that glucose tends to separate out in dehydrating crystals form, and that glucose crystals are naturally pure white. Darker honeys retain a brownish appearance. It's easy to re-liquefy crystallised honey, simply apply a gentle heat, running warm water over the container for 20-30 seconds, or putting the container in a small bowl of warm water for a few minutes will restore our Honey to its liquid state. Stirring may be required.


Again if you are seeking the full health benefits of 100% Raw Natural Honey we advise not to heat the Honey over 37°C.

There is nothing sweeter than having honey in your pantry, readily available to add a burst of nutritious sweetness and flavour to your meals or drinks at a moment’s notice. And the beauty of honey is that it doesn’t require much in terms of storage: it’s perfectly happy sitting on your shelf, and can do so for months - even years! But even though honey doesn’t go bad, there are still ways to store it so that it retains its flavour and texture until you scrape that last golden drop out of the jar. Keep it at room temperature - store your honey at room temperature, away from any appliances that generate heat (like ovens or gas), temperature fluctuations can cause the honey to darken in colour and degrade.

Ensure your jar is airtight- Honey doesn’t contain much water, which prevents bacteria from growing. Allowing moisture into your honey, either by dipping wet spoons into it, or by leaving it unsealed in our humid weather, could end up destroying it! If you plan on storing your honey in another jar, try a glass jar with a rubber-sealed lid.

Use non-metallic jars- Metallic containers, even food-grade ones, should never be used for honey storage, as they can cause the honey to oxidise and give your delicious, delicately flavoured honey a strange metallic tang. Glass are your best bet.

Freeze only when absolutely necessary- While putting honey in the fridge isn’t recommended, you may freeze honey as a last resort if you’ve purchased an extremely large amount and you need to store it indefinitely.

Honey is a diverse ingredient and superfood when comes to its consumption. Add a dollop of honey into your daily meals and drinks to enjoy its wonderful flavour as well as the healing benefits of this antioxidant and anti-microbial superfood. Consume one or two teaspoons of raw honey daily for good health.Stir into your favourite tea or water or drinks. Use it as a face wash to help improve skin health!

We recommend enjoying atleast one generous spoonful a day. More consumprion helps boost your immunity without overloading on blood sugar. But eating it from the spoon is not the only way to reap the benefits of honey, use it as a topping on desserts, a spoonful with pollen or apply on your skin.

The colour of liquid honey varies from Watery white to Dark amber, depends on the  nectar source plant, where the nectar was collected. Dark honeys contain more minerals are preferred by the health conscious consumers.

Flavour and taste of honey also depends on the source of the nectar plant.