All-flower honeys from Garrigue, rosemary or lavender honey. Let yourself be tempted by natural sugar !
Liquid, creamy, crystallized: how to understand?
All honeys are liquid at the time of harvest, then, depending on their floral origin, and therefore their natural composition of sugars and water, they will crystallize more or less quickly, if ever. Crystallization is a completely natural phenomenon.
The beekeeper can simply accompany it to obtain a more homogeneous consistency, finer and creamy, which facilitates the use of honey.
Source: http://www.miels-de-provence.com/quizz.php
