Crystallisation of Honey


Crystallisation of any type of honey does happen from time to time, even Manuka, and this is perfectly normal. Pure, raw and unheated honey has a natural tendency to crystallise over time however this has no effect on the honey other than texture, in fact, the crystallisation of honey actually preserves the flavour and quality of your honey.



Crystallisation of honey


Crystallisation of any type of honey does happen from time to time, even Manuka, and this is perfectly normal. Sometimes the honey separates and forms tiny dried up crystals – this gives the appearance of having lost its smooth consistency. The crystallisation process is natural and spontaneous. Pure, raw and unheated honey has a natural tendency to crystallise over time however this has no effect on the honey other than texture[1], in fact, the crystallisation of honey actually preserves the flavour and quality of your honey. At Gather By we have tested “older” honeys that have shown some crystallisation and we found that the MGO rating did not decrease. Conversely, we found that in some of our testing of crystallised honey that the MGO rating had increased with some of these aged honeys.


However crystallisation does not mean that the honey is old. Both young and old honey can crystallise and this is a sign that the honey is raw and has never been heated. Raw unheated honey is better for your health.[2]

Many honey users actually prefer their honey to be in the crystallised state as it is easier to spread on bread or toast. Indeed, some raw honey recipes can be easier to make with partially or fully-crystallised honey.

Crystallised honey also tastes richer. When the honey is in a crystallized state, it takes longer to melt on your tongue, allowing all of your taste buds to activate and pick up on the subtleties. Given that Gather By Australian Manuka Honey is bioactive+, then the longer it takes to melt in your[3] mouth, the greater its therapeutic benefits.


There are different types of crystallisation. Some honeys crystallise uniformly however some will be partially crystallised and form two layers, with the crystallised layer on the bottom and a liquid on top. Some honey will crystallise only around the lid of your jar and the honey inside your container remains smooth and runny.

Honeys also vary in the size of the crystals formed. Some form fine crystals and others large, gritty ones. The more rapidly the honey crystallises, the finer the texture will be. And crystallised honey tends to set at a lighter/paler colour than when it was liquid. Darker honey tends to retain their brownish appearance even if it crystallises.[4]

If you have purchased honey from Gather By, you can be assured that your honey has never been heated and is a 100% raw and natural product. Natural products will always have inconsistencies. Raw & unheated honey is the most beneficial type of honey for your health. Some honey will crystallize and some won’t, and this can’t be controlled or predicted. None of our Australian Manuka honey is mixed or blended with non-Manuka honey, unlike the practices of other companies who attempt to reduce crystallisation through heating, blending and mixing with other ingredients.[5] Our honey is 100% raw Manuka with nothing added whatsoever.



How to get a smoother consistency in your crystallised honey.


It’s not possible to completely remove all the crystals from your honey. But there are some steps that you can take to smooth the consistency of your honey.

  1. Simply mix the jar of honey with a spoon if your honey has crystallized. Mixing will not remove the crystals but it will provide some better consistency.
  2. Stand your jar of honey is a bowl of warm water. Ensure this is not boiling water, just hot tap water (no more than 40-50 degrees). Leave your jar of honey to stand overnight and your honey should have a smoother consistency by morning.
  3. If you have any further questions about this, please email us at [email protected] 






1. Crystallisation of honey is natural and does not degrade the honey


  • Honey crystallization is a natural phenomenon commonly found in honey products. The freshly harvested honey is usually in the form of liquid. It is frequently supersaturated and susceptible of crystallization, at a rate mainly affected by the presence of nucleation seeds, the degree of super-saturation, and viscosity, which are associated with environmental temperature -
  • Polyfloral honey nectar is resulting in more flowers and because of that it is one of the most complete honeys. Polyfloral honey is generally reddish-yellow colour and consistency fluid, viscous or Because it includes nectar from dozens or hundreds of herbs, honey polyfloral borrow their therapeutic properties and thus is one of the most complex honey as therapeutic actions. Among the main properties of honey polyphlore are: disinfectant, antiseptic, sedative, diuretic, laxative. There are a wide variety of types of honey, depending on the consistency (liquid or crystalline), on the colour (colourless, white, pale yellow, golden, green, brown or red) or on the plants visited by the bees. -


2. Crystallisation of honey does not lower the MGO of Manuka


  • Crystallisation is a natural process in raw honey and honey doesn’t ever ‘go bad’. Honey is a natural preservative, and even when thousands of years old, it continues to be edible. Raw honey will crystallise over time, depending on which flower the nectar came from and, to a similar extent, how it was stored. When honey is heated to remove crystals, it losses some of nutritional benefits – so crystallisation is an indication of pure, raw honey.
  • It is important to buy 100 percent pure honey, some products that are sold as honey are watered-down, high-fructose-corn-syrup-filled imitations. Crystallization in your honey is a good sign that you've purchased high quality honey -
  • Honey with pollen in it is great honey, but crystallization happens faster when there are small particles available to build on. Fresh, raw honey has a lot of those in the form of pollen grains -


3. Crystallisation improves honey


Crystallization is not a defect, it’s a natural process. Crystallized honeys can sometimes be a little less convenient to use, as they are sometimes very compact and hard. But they needn’t be permanently like that, and simply by leaving them in a warm place for a day they’ll soften, becoming creamy, easier to spread and mix. They’ll be slightly less sweet to taste, and with a refreshing sensation, much like melted sugar -


4. What to do with crystallised honey


Crystallised honey is great in tea, on yogurt, on a toasted bagel, on oatmeal, as a glaze for cooking or in a stir-fry




Become a member of Gather By

Sign up as a member to get access to more sustainability resources and become a VIP member with 10% off every purchase.