Avocado honey is known to be very dark, bold and flavorful while maintaining a sweet characteristic through its earthy flavor profile. With notes of molasses and sorghum syrup, it makes a great baking substitute for a dark sweetener (brown sugar, molasses, sorghum) and has even been suggested as a replacement for maple syrup. Avocado honey is produced by bees foraging on the nectar of blossoms found on the trees in the avocado groves of Mexico as they open and close like clockwork during the warmest part of the season.
What is crystallization?
Crystallization or granulation is a natural process that occurs in honey which aids its preservation. It does not indicate spoilage. Honey is a supersaturated sugar solution out of which the glucose tends to crystallize. Some honeys crystallize quicker than others, depending on the nectar source.
My honey has crystallized. Do I need to throw it away?
No. Crystallization can be reversed by heating. Place the honey container in a warm water bath for a period of time to return the crystals to liquid.