What triggers honey cristalization?

[raweater]

For months now the 1 Kg containers of unpasteurized honey at my grocery store is always cristalized and very hard. It's normally liquid and it's in one of those squeezable containers with the "easy valve" or whateber they call it that prevents drips.

What causes this? The other brand 1 Kg container is always liquid but it doesn't say if it's pasteurized or not. My health food store does have 1 Kg glass jars but they cost more and are not "easy squeeze" containers so I need a spoon to use it.

This last time I poured some from the glass jar of the helth food store in the easy squeeze container, maybe I'll do that but it still costs quite a bit more for the same thing.

So what causes honey to cristalize and turn solid?

Thanks for any info.

[souldanzer]

While I can't tell you what happens chemically when honey crystallizes, I do know from our own bees that raw, unfiltered, unprocessed honey crystallizes a lot faster than the processed and heated stuff. People want their honey to flow and spread easily so producers will try to do anything to prevent the crystallization.
I'd say everything else being equal, go for the crystallized stuff :)

You can easily liquify the crystallized honey by warming it very gently, or even just keeping it in a warm place in your home.

Souldanzer:o

[Amberly]

I LOVE crystalized hawaiian honey. Like candy. Great with tahini and a banana. :D

[Lady Green Jeans]

When I worked for a commercial bakery, I was told the German bakers would not use honey until it crystallized--it had more depth of flavor. Found that interesting. Some raw honey I just bought at the farmers' market was crystallized and was wonderful tasting. I have always thought it was age or cold weather or the change of temp from hot to cold that made it crystallize.

I refuse to buy the high-heat easy flow stuff on the shelf and with the awsome selection at the farmers' market, I don't have to.

Will be interesting to see if someone explains the scientific action of crystallization.

[Apasaraw]

http://scienceline.org/2007/04/09/ask-westly-crystallizedhoney/

Link to a sceince article explaining that raw honey resists rystalization longer than heated...but it really depends on the kind of honey. Different sorts crystalize at different rates. Cold can also cause crystalizing. Easily melted by putting the container of honey in a bowl of warm water...