We've put five pens in our pocket, donned a labcoat and some geeky specs to bring you the real facts about heat on honey.
You might have heard of people who have forgotten about a jar of honey they had, gradually over time pushed to the back of the cupboard and when eventually found (rescued), it's granulated and grainy. We never have that problems and nor do our customers because our honey is consumed pretty quickly, like most yummy things but should you ever leave the country for a long time or maybe move house and lose the box with the honey in it, here's our science guide to the effects of heat on honey...
Most honeys will granulate in due course - some quicker than others. Granulation is a physical process, which can fortunately be very easily reversed by warming.
Warming honey breaks up the large crystal formations and re-liquifies it, however, too much heat can be a bad thing - just like a really hot summer in the Canaries. Too much heat effectively caramelises the honey and it ends up dark and gloopy, which actually ruins it.
Ideally you want to eat the honey straight from the hive and in the case of all of our honeys, straight from the jar as it's almost the same thing! Don't hang about; get it on your bread, over your granola and in your tea.
If you've let yourself slip and drifted over to the dark side; perhaps you've decided to have a bar or two of chocolate instead - we've all been there - and your honey has gone grainy and less runny, pop it in a bain-marie (simmer a pan of water and put the sealed honey jar in it), or fill a washing basin with very warm water and weigh the jar down until it begins to go runny again.