The truth is that honey crystalizes if you leave it undisturbed for a period of time. The reason behind that is basic science. Honey is a super-saturated solution with 80 % glucose and fructose, and the rest is water and some trace minerals and vitamins. This is the basis of making Cream Honey.

When honey naturally crystallizes, the crystals are coarser and not pleasing to the tongue. This is a much bigger problem in countries with severe cold weather such as Canada. To tackle this problem, in 1935, a master’s student, Elton James Dyce, at Cornell University patented a process- Honey Process and Product [1]. Elton had observed that if 5-20% of very fine crystals of honey are added to the honey and agitating the mixture well. Store the honey in a cold area for 10-15 days and the cream honey is ready to use. This honey now is a fine spreadable honey. The simple process by Elton Dyce solved the difficult problem faced by the beekeepers.

Even today if you go to stores in Canada or the Northern States of the USA, there is a good chance that you will find honey in spreadable cream form. This prevents the formation of coarse crystals and honey can be used as a spread on toast or a bagel.

At Dr. Queen Bee, we use the same process invented by Elton James Dyce in 1935 to make our spreadable herb and spice honey. We add fine crystal honey also known as seed to our batch of honey with the right proportions of high-quality herbs and spices. We let the mixture sit for 10 days and our herb and spice honey products are ready for you all to use.  

Crystallized honey preserved the goodness of honey along with its flavor. It also helps in the proper dispersion of our herbs and spices in honey.

References

[1]	E. J. Dyce, “Honey process and product_US1987893A,” 1931.