Honey adds beautiful golden color and delightful sweet flavor to bring out the best in so many foods. Look for honey in a variety of forms.
Liquid honey is free of visible crystals. It is extracted from the comb in the hive by centrifugal force, gravity, straining or other means. It is especially convenient for cooking, but can be used as a spread as well. Most honey in the United States is sold in liquid form.
Whipped (or “creme”) honey is finely crystallized. While all honey will crystallize in time, the crystallization of whipped honey is controlled so that at room temperature it can be spread like butter on toast, biscuits, muffins or used as cake filling. In many countries around the world, whipped honey is the preferred form.
Comb honey is the honey contained in the cells of the honey bee’s wax comb in which it was produced. The comb is edible.
Cut comb refers to honey which has been packaged along with chunks of honey comb.
All honey will crystallize naturally over time. The crystals can be dissolved by placing the jar in warm water, with the lid removed, –stirring every 30 seconds. Honey should not be stored at room temperature.60 degrees is there the honey crystallize the fastest the closer to 60 the faster it turns.Store your honey in the freezer. When it is time put the honey on the counter let it warm slowly. Get the honey you want and return it to the freezer. As long as you have no crystal in the honey to start you will have liquid to the last drop.
Honey has different flavors and colors and speed to crystalization, depending on the location and kinds of flowers upon which the bees foraged. Climatic conditions of the area also influence its flavor and color.