All pure honey will eventually crystallize or sugar. This is harmless and is a natural process that occurs with honey. How quickly pure honey crystallizes depends on the ratio of glucose to fructose in the honey. For example, acacia honey does not crystallize as quickly, but rapeseed honey does. That's why we usually make our creamed honey from rapeseed honey. Creamed honey starts as 'regular' liquid honey, but because we stir it for an extended period at a low temperature, the honey becomes fully crystallized and thickened. By allowing the honey to crystallize under controlled conditions, the texture is finer and creamier than when it occurs naturally. Creamed honey is opaque and is easier to spread than liquid honey.

• Honey from the Dutch countryside.
• Unique Track & Trace code on the lid so you can trace the origin of the honey.
• For every jar of honey sold, Bijenbaas acquires one square meter of natural habitat.
• In contrast to 'supermarket honey,' each jar of Bijenbaas honey is different: the color and taste vary depending on the season and the origin of the honey. The flowers blooming at that time and location determine the content.
• The honey is not blended, not heated, and not filtered.
• The beehives are located in natural areas where no chemical pesticides are used.