Collected by bees from oilseed rape flowers in late spring. Rapeseed honey is also widely known as oilseed honey or canola honey. This white creamy honey is smooth in texture and soothingly mild in taste. While runny it is almost see-through, however, once it crystallises you might actually say - honey turned white.
The light notes of this spring honey make it unique for many types of culinary applications. Bake it, glaze it or dress the salad with it. Our pure white honey is the perfect alternative to sugar as a natural sweetener.
Crystallisation:
You may notice that all of our honey changes its structure and sets (crystallises) over time. In addition, you may see beautiful light patterns forming on the walls of the jar. These are all-natural signs of honey which have not been pasteurised or processed. The light patterns are commonly known across Baltic beekeepers as the "honey frost". These patterns are formed due to glucose and fructose composition in all-natural honey. Glucose tends to crystallise faster than fructose and so forms a "frost" like pattern.
Tips:
Store in a cool, dry place. It is a natural characteristic of raw honey to set (crystallise). Should crystallisation occur, gently warm the jar in hot water.