How to de-crystallise honey
Golden Honey Kalymnos
Thyme Honey From Kalymnos with Walnuts 450g
Introducing Golden Thyme Honey with Walnut from Kalymnos, where pure Greek thyme honey meets the rich, earthy flavour of premium walnuts. Created by a family with generations of beekeeping tradition, this delicious combination brings together some of Greece’s most beloved natural ingredients in one exceptional jar.
Harvested from bees that forage among the wild thyme and aromatic herbs of Kalymnos, the honey is renowned for its golden colour, floral aroma, and distinctive Mediterranean character. Blended with carefully selected walnuts, it creates a naturally sweet and satisfying treat with a wonderful texture and depth of flavour.
Perfect drizzled over Greek yoghurt, paired with cheeses, spread on warm toast, spooned over porridge, or enjoyed straight from the jar, this is a classic combination that has been enjoyed throughout Greece for generations.
Kalymnos’ rugged landscape, abundant sunshine, and rich biodiversity provide the ideal conditions for producing exceptional honey. The island’s wild herbs and native flora give the honey its unique character, while the walnuts add a wholesome richness that perfectly complements its natural sweetness.
Weight: 450g
Please note: Crystallisation is a natural characteristic of unprocessed, untreated honey, reflecting its pure and untouched state straight from the hive. While some may perceive crystallisation as a change in texture or appearance, rest assured, it's simply nature at work, preserving the honey's inherent qualities.
Despite its crystallised form, the nutritional and biological value of honey remains intact. This means that whether your honey is smooth or crystallised, you're still enjoying the same wholesome benefits and delicious taste that only pure Greek, unprocessed honey can provide.
Embrace it as a mark of authenticity—a reassuring sign that your honey is free from artificial processing and brimming with natural goodness
The process to de-crystallising honey is simple. Crystallised honey liquefies in 'ben-marie', at 45-50 Degrees Celsius, without losing any of its nutritional value. Alternatively, you can place the jar with the lid open in the oven at 40 degrees Celsius until it liquefies.
