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Real raw honey thickens, changing in appearance and texture. This is a natural process and does not harm or diminish the honey in any way. Beekind honey is raw and may crystallize.
Pure raw honey naturally crystallizes! This is a sign of quality and authenticity as the sugars in honey revert from liquid to crystalline structure. Honey that is heated excessively or highly filtered is damaged and won't crystallize. Neither will the sugar syrups grocery stores sometimes carry that are made to resemble honey!
All raw honey crystallizes in time. Some nectars crystallize sooner than others, depending on floral source, temperature, and the amount of seed crystals present. Some honey crystallizes smooth and some are a bit grainier. Throughout Europe crystallized honey is preferred, and trends are changing worldwide as well.
Buying raw honey ensures receiving all the benefits honey offers. Many large companies blend and heat honeys to over 160 degrees in order to slow the crystallization process, but that process destroys many of the honey's nutrients and diminishes the unique flavors that individual nectars provide. Our honeys all capture those unique flavors, from Sebastopol honey harvested from hives maintained by Doug himself, to the rare varietals we curate and purchase from our trusted beekeepers. Each harvest reflects its season and place, much like wine.
Glucose and fructose levels determine the speed and texture of crystallization. Low glucose (and high fructose) honey crystallizes slowly. Such is the case with tupelo honey, the only pure raw honey not observed to crystallize. Tupelo honey may also be a safer sugar alternative for some diabetics. Clover honey and some wildflower varieties are higher in glucose and crystallize relatively quickly. Each harvest has its own character.
Creamed honey is crystallized honey! Nothing is added to pure creamed honey except a bit of crystallized honey, which is added to liquid honey as a seed crystal while it's gently stirred. The controlled crystallization happens quickly with small sugar crystals that create a smooth, spreadable texture. This texture is also perfect for adding natural ingredients like fruit that can be preserved in suspension, such as with our Blackberry Creamed Honey (due to the addition of fruits this honey is not technically pure, but certainly raw, natural, and delicious!)
Beekind honey is pure, raw, unadulterated, and unfiltered with no additives.
Many honeys in the USA are heated to high temperatures and ultra-filtered. Beekind honey is different. We gently warm and strain our honey to remove bee-parts and other impurities while retaining beneficial pollen. Our honey is never highly-filtered or pasteurized.
Many of our honeys are bottled right here in Sebastopol by our owner Doug, the same way we've done it for decades.
Raw honey doesn't expire. As long as the moisture content stays low, honey can last indefinitely. Archaeologists have found perfectly edible honey in ancient Egyptian tombs thousands of years old.
The key is keeping moisture out. Don't double dip from your tea into your honey jar, and keep the lid sealed tight. Theoretically your honey could last decades (though we know it won't stick around that long).
Never microwave honey.
If you prefer a fluid honey, heat a pot of water and set your jar with lid open in the water to cover 2/3 of the jar, stirring from time to time. Repeat this process until honey is clear and de-crystallized. Warming slowly and gently will reduce the damage to the nutrients by overheating. (Honey will eventually recrystallize again.)