Far from it! In fact, honeys that crystallize more easily tend to be the least processed.
Some people (like me) enjoy the texture of crystallized honey – it melts more slowly in the mouth and its more solid structure can make it easier to pair with cheese. I especially like crystallized, creamier honeys, like Lo Brusc Montagne or Ames Farms Buckwheat. In my experience, the crystals in these honeys are small and give their naturally creamy texture a little more body, perfect when spread on toast or just by the spoonful.
Of course, the truth is that not everyone wants sugar crystals in their honey, and the good news is that honey crystallization is easy to reverse. If you want to return your honey to a more liquid state, simply put the jar in a pot, filling the pot with water until it comes about half to three-quarters of the way up the side of the jar. Simmer for a few minutes, and you’ll notice that the crystals start to disappear, and the honey will return to its original, liquid state. (more…)