Why Does Honey Crystallise? (And How to Fix It Safely)

Every winter customers ask us: “My honey turned solid. Is it fake?” The answer is no. Crystallisation is completely natural and very common in raw honey.

Why honey crystallises

Honey is a supersaturated mix of two sugars, glucose and fructose. Over time, glucose separates from the water and forms tiny crystals, especially below 15°C.

Which honey crystallises faster?

• Honey high in glucose, such as Keora (see types of Sundarban honey)
• Raw honey containing natural pollen and wax particles
• Honey kept in a cold room or the fridge

How to make crystallised honey liquid again

1. Place the closed glass jar in a bowl of warm water, about 40°C (comfortably hot to the touch).
2. Leave it for 15 to 20 minutes, stirring occasionally, and replace the water as it cools.
3. Never microwave or boil honey, as high heat destroys its enzymes and aroma.

How to store honey

• Keep it in a glass jar with a tight lid
• Store at room temperature, away from direct sunlight
• Don’t refrigerate
• Always use a clean, dry spoon, because water causes fermentation

Still unsure if your honey is genuine? Try these 7 home tests for pure honey.

Frequently asked questions

Is crystallised honey safe to eat?

Yes. It is perfectly safe and has the same nutrition. Many people love its creamy texture.

Does pure honey expire?

Properly stored honey lasts for years. Keep it sealed and dry.

Ready to taste the difference? Buy raw, unprocessed honey, sourced directly from the Sundarbans and delivered across Bangladesh.