How to de-crystallise honey
Mouriki Premium Honey
Pine Honey- 450g
Pine Mouriki Premium Honey- Since 1960
Pine honey, distinguished by its rich, dark color, offers a complex flavor profile characterised by robust earthy notes with hints of resinous sweetness. Its deep, lingering taste is complemented by a subtle tang, creating a uniquely satisfying culinary experience
Pine honey, with its deep hue, boasts a wealth of phenols and essential trace elements like calcium and magnesium. Its antibacterial properties combat microorganisms while bolstering the body's defences with potent antioxidants.
Learn more about this amazing honey on our blog
Elevate your tea ritual and savour the unique taste experience that this Honey can deliver.
Weight: 450g
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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.