Real raw honey crystallizes, and that’s a good thing. The crystallization process is natural and spontaneous, preserving the flavor and quality of the honey. As a robust honey user, this ginger prefers her honey filled with crystal goodness. So I spin my own. Here’s how.
The science bee-hind
Creamed honey contains small crystals. Also called spun honey, creamed honey is really nothing more than crystallized honey with controlled crystal size. Theory says that the creamed honey will “seed” local raw, clear honey with all its little crystals and creamy goodness. The raw, clear honey follows the lead of its seed and duplicates the crystals. Honeys will 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. Also, crystallized honey sets lighter and paler in colour than when it is liquid.
Bottomline: You get a honey that is creamy and spreadable and also gives you the feel and sensation of small crystals dancing on your tongue. Creamed honey is a gift of nature.
Bee-gin the spin: How to seed your own spun honey
When you bring the honey jar back inside, you will have creamed honey goodness: non-drip, spreadable, creamed spun honey. Your own honey gives the flavour but the smooth seed crystals give the texture.
Bee-have yourself: Embrace your creamed spun honey
It’s delicious in yoghurt, in oatmeal, with cashew or peanut butter. Use it as a glaze for salmon, chicken or duck. Spread it on toast; its thicker self won’t drip off. Add it to a charcuterie and cheese plate of stilton, salami, figs and nuts. Or simply bee happy with a delicious spoonful all on its own, bee-utiful self.