Honey
Why honey crystallises, and how to melt it safely
A sign of real honey many misunderstand.
Short answer: crystallising is a natural process in real honey. Your honey is still good. To soften it, stand the closed jar in warm water and stir. Don't microwave it.
It's one of the most common messages we get: "My honey has gone thick and grainy. Is it fake?" It isn't. In many cases it's exactly what real honey does.
Why it happens
Honey is mostly two natural sugars, fructose and glucose, packed into very little water. It holds more sugar than the water can comfortably keep dissolved. Over time, the glucose starts to separate out as tiny crystals, and the honey turns cloudy, thick or grainy.
How fast that happens depends on three things:
- The flower. Each honey has a different mix of sugars. Honey with more glucose crystallises sooner; some stay runny for a long time. That's why two real honeys can behave completely differently.
- The temperature. Crystals form faster in cool places, like a cold air-conditioned room or the fridge. In Malaysian heat, honey kept in the kitchen usually stays runny longer.
- Tiny particles. Pollen and natural bits in raw honey give crystals somewhere to start.
Myth: "Grainy honey has sugar added." Not true. Crystallising is natural. And the opposite is also not proof: a honey that never crystallises isn't automatically real. See why home tests don't work.
Is crystallised honey safe to eat?
Yes. It's the same honey with a different texture. Some people even prefer it: it spreads on bread like butter and doesn't drip. If you like it runny, you can bring it back gently.
How to melt it safely
- Close the lid tightly so no water gets in.
- Fill a bowl with warm water, warm to your hand, not boiling.
- Stand the jar in the water for 10 to 20 minutes.
- Open and stir with a clean, dry spoon. Refresh the warm water and repeat until smooth.
If your jar is plastic, spoon the honey into a glass jar first and warm that instead.
What not to do
- Don't microwave it. It heats unevenly and creates hot spots.
- Don't boil it or put the jar over a flame.
- Don't add water to loosen it.
Strong heat changes the taste and aroma of honey. Gentle warmth is all it needs.
How to store honey
- Close it tightly and keep it at room temperature, away from the sun.
- Always use a dry spoon. Water in the jar can make honey go sour.
- No fridge needed. The fridge can make it crystallise faster.
- Stored well, honey keeps for a very long time. We suggest finishing it within 2 years, and the best-before date is on every jar.
Different colour from your last jar?
Also normal. The colour changes with the season and the flowers. Read more in our guide to Sidr, Sumar and Marai, or shop Marai and Sidr.
