Why is my honey a different colour or texture to last time I purchased it?

Like all natural products, agriculture and crops like fruits, vegetables, dairy and meat, there can be some tiny differences in colour, taste and consistency across different harvests and locations.

Seasonal and regional differences mean that there can naturally be slightly different colour and flavour characteristics from each beehive.

Honey is very much like fine wine. The complexities of each honey harvest change depending on the conditions. Each harvest is unique, reflecting nectar & pollen source and even factors like the weather.

How do I store my honey?

Honey is best stored upright at room temperature.

If honey doesn’t spoil, then why are there best before dates on it?

As we sell honey into several markets including Australia, a regulatory requirement is that it be packed with a best before date on the bottle. However honey doesn’t spoil if it is stored at room temperature with no contaminants mixed in. In fact, archaeologists discovered honey in the Egyptian tombs which is still edible!

My honey is crystallized, is it still ok to eat?

Many assume that crystallized honey is adulterated or spoiled. This is not so.

Real, raw honey crystallizes.

The crystallization process is natural and spontaneous. Pure, raw and unheated honey has a natural tendency to crystallize over time with no effect on the honey other than colour and texture.

What’s more, the crystallization of honey actually preserves the flavour and quality characteristics of your honey. Many honey users prefer it in this state as it is easier to spread on bread or toast. Indeed, some raw honey recipes can be easier to make with partially or fully-crystallized honey —and, the taste is richer.

Some honeys crystallize uniformly; some will be partially crystallized and form two layers, with the crystallized layer on the bottom of the jar and a liquid on top.

Honeys also vary in the size of the crystals formed. Some form fine crystals and others large, gritty ones. The more rapid honey crystallizes, the finer the texture will be and crystallized honey tends to set a lighter/paler colour than when liquid. This is due to the fact that glucose sugar tends to separate out in dehydrating crystals form, and that glucose crystals are naturally pure white. Darker honeys retain a brownish appearance.

So, if you have honey that is crystallizing you have real honey that has not been heat treated to a high temperature which results in all the ‘nutrients and good stuff’ being removed.

My honey has crystallized. I prefer it to be liquid. What can I do?

Gently heat the honey by placing the jar in a pot of hot water or gently microwave on the minimum setting, stirring occasionally. It will become liquid again.

What is the difference between creamed and liquid honey?

Creamed honey is honey that has crystallized using an already finely crystallized honey as a catalyst. It makes the honey thicker and changes the way it feels in your mouth. It doesn’t change any of the nutritional properties or taste of the honey at all. To cream honey it is put through a specific churning machine.

Freshly extracted honey is liquid. Over time it will crystallize. This is a natural process and does not affect the quality of the honey.

Where can I buy Australian Honey Products from?

See the Stockists page on this website, by choosing the SHOP NOW option on our website or visit us at Level 2, 11 High Street Launceston (in the old QV building).

Where does the honey that Australian Honey Products sell come from?

All of our honey is produced in Tasmania. Leatherwood honey is uniquely Tasmanian and sourced from Tasmania’s West Coast rainforest wilderness including Cradle Mountain. Clover honey comes from Tasmania’s rich agricultural areas.