Drink directly , dilute it with warm or cold water ,or milk.Don’t steam or cook it ,because high temperature will destroy the nutrition.The sugar in cake or bread can be replaced by honey.
Causes of crystal:
Honey is a saturated solution which contains Lots of nutrition , glucose , fructose.Because glucose gets crystallizing easily Under lower temperature.After we put Honey under the lower temperature?in a period of time, glucose crystallizes gradually.Glucose , temperature , water and the source of honey cause crystal.Generally Litchi Honey. In fact , crystallizing honey is a High concentration honey and is easier to keep long ,because it contains less water. If you want to dissolve crystal, you can purt honey in the container which surrounded by temperature about 60 degrees warm water. Then the crystal will melt easily.As above honey crystal is a natural state. The ingredient and nutrition won’t change. We can give you an example : popsicle and ice cream which make of sucrose never crystallize under lower temperature.In fact putting sucrose in the honey,The honey won’t crystallize easily. Consumers don’t need to worried about this. You can distinguish then easily by smelly or tasting the honey.
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