Heating Honey – Everything You Should Know About It

Honey is now a key component of virtually all goods in almost all sectors. One of the factors that contribute to honey’s high value is its beneficial components. Honey is well-known for its antibacterial qualities, which make it a great therapeutic substance. But does heating honey change its components or its efficacy?

Is heating honey bad?

Heating honey has been shown in studies to change its chemical makeup. Fortunately, heat does not render honey poisonous to the point where it may damage you.

When honey is cooked, its composition changes, and the components become weakened and ineffective. Heat is harmful to enzymes, minerals, vitamins, and other components. It does not, however, render these components toxic or cause illness. As a result, it is advisable to store honey in its original, raw condition and to consume it uncooked.

In addition to boiling honey, most people filter it to excessive levels. Raw honey with little refining will always be more useful than ultra-finely filtered honey. Remember that honey includes pollen grains and other organic elements that are good for your health. When they are gone, the honey has lost some of its health advantages.

High temperature destroys the properties/nutrients of honey.

The temperature within the beehive can reach 95 ºF (35 ºC), which implies that a little heat will not influence the components in honey. However, it is not advisable to expose honey to high temperatures because this reduces the potency of its important components. Too much heat degrades these minerals, reducing their nutritional value. As a general rule, make sure the amount of heat delivered does not exceed the 95 oF (35 oC) limit. Gently warming crystallized honey might assist it to liquefy.

What about using honey in your cooking? This can be more harmful than beneficial. Excessive heat will surely destroy the beneficial enzymes and alter the flavor whether you use a grill, microwave, or any other cooking utensil. When all of the components of raw honey are destroyed or changed, the natural flavor is totally lost.

What Is Heating Honey

How can you warm up honey safely?

Remember that the higher the temperature, the greater the loss of nutritious content of honey. As a result, use any of the following techniques to safely warm honey:

  • Use just boiling water.

This is one of the most secure techniques of warming honey. Boil the water first, but do not boil the honey-infused water. Once the water has boiled, set it aside to cool for a few minutes. After that, take the honey jar and immerse it in the warm water.

  • Using a slow cooker

This is another another efficient way to warm honey. Set the slow cooker on the lowest heat and immerse the honey bottle in the water. In this situation, a plastic or glass container will serve. The lowest temperature should not be higher than 120 ºF (48.9 ºC). It should warm the water from 115 ºF (46.1 ºC) to 16 ºF (46.7 ºC). If this is your first time, you can use a thermometer. When doing this, the container should never be covered with a lid.

Honey warming bee blanket

One of the finest items for warming honey is the honey warming bee blanket. The blanket creates and maintains temperatures comparable to those found within a hive. The major advantage of the honey warming bee blanket is that it does not require your presence to keep the honey heated. It does not overheat, and pro models have thermostat regulators to assist the user in more efficiently managing temperature levels.

Why does honey crystallize?

The crystallization of honey is unpredictable because there are many factors that affect the crystallization rate. These include the storage temperature, the composition of the honey and the availability of particles in the honey.

It is critical to recognize that sugars occur in a variety of forms. Fructose and glucose are the two primary sugars that influence crystallization. Honey with a higher fructose content than glucose will not crystallize quickly. The kind with greater glucose levels than fructose levels, on the other hand, will granulate quickly.

Honeybees foraging on clover, dandelion, alfalfa, lavender, and oilseed rape generate honey that solidifies readily. Because tree nectar is high in fructose, it crystallizes more slowly. Gallberry, sourwood, tupelo, avocado, acacia, sourwood, black locust, and maple are some of the plants that aid in the production of honey that does not easily granulate. However, because bees feed on nearly every plant in a region, predicting the pace of crystallization is challenging.

What Is Heating Honey

How do you remove crystals from honey?

Honey granules do not suggest that the product has expired or is no longer safe. Some individuals, in fact, adore these gems. One of the reasons honey crystallizes is because the glucose in honey loses its water content when exposed to heat and stored for an extended period of time. Many of these crystals create a lattice, resulting in a suspension that spreads throughout the honey, giving it a semi-solid condition. One method for preventing crystallization is to freeze honey.

There are several methods for liquefying crystallized honey:

  • You can place the honey jar in a saucepan of boiling water and stir frequently until all the crystals dissolve. Or you may simply set the honey jar in a saucepan of boiling water and let it dissolve on its own.
  • A second option is to use the microwave, however this is not ideal. Heat it for at least 30 seconds, then remove it and thoroughly mix it. Allow the honey to cool before reheating it in the microwave for another 30 seconds if you can still see any crystals. Repeat the stirring operation until all of the crystals have dissolved.
  • The rate of crystallization can be slowed by micro-filtration of honey. Nonetheless, most beekeepers do not suggest micro-filtration because it is the only definite means of determining the geographical origins of honey.
  • By storing the honey in a warm atmosphere, you may also delay the pace of crystallization. Freezing honey will also assist to delay the crystallization process.


So, should honey be heated or not? When you know just how to cook it, the answer is a resounding yes. Remember that honey in a hive never crystallizes because it is kept at the proper temperatures by bees. And the bee blanket is without a doubt one of the greatest methods for heating honey.

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