You open the jar lid... You see, the honey is frozen, with white crystals inside... The first question: "Is this honey fake? Has it gone bad? Did they add sugar?"
However, pure honey produced in the cool plateaus of Munzur, or in Tunceli's flora teeming with mountain thymes and astragalus, also freezes. This is because honey is a completely natural product. Its glucose and fructose content varies depending on the region, season, and type of flower. This causes the honey to crystallize.
The freezing of honey is called “crystallization.”
This indicates that the honey is pure, unpasteurized, and unheated. This is more common in cold weather or with honey with a high glucose content.
Tunceli honey, thanks to its rich flora, crystallizes frequently. Therefore, the freezing of honey from Munzur indicates its authenticity, not its fakeness.
So what to do with frozen honey?
- You can slowly thaw frozen honey using the bain-marie method, that is, by placing the jar in warm water.
- Putting it in boiling water or using a microwave destroys the healing properties of honey.
Is honey sweet?
Yes! Honey itself is already composed of natural sugars. It consists of 70-80% glucose, fructose, and a small amount of sucrose. The key is that this sugar is collected directly from the bees, directly from the flower. Adding sugar or additives later destroys the authenticity of the honey.
The Difference of Tunceli Honey
Iksor doesn't offer honey produced in the mountains of Tunceli without analysis or an identifiable source. Every jar can be traced from the mountain flower to the hive, from the hive to the table. Because real honey is the mark of geography and labor.
Remember: Do not buy honey from an unknown source or without analysis. Because real honey is the product of both nature and labor.
