Runny
215 honeys
Pours freely. Usually a fructose-dominant honey, and the right choice for tea, drizzling and squeezy bottles.
Honey by texture
Only one of these textures is a processing decision. The rest follow from sugar chemistry and from what the bees put in the comb, which is why a jar that has set has not gone wrong.
7 groups · 263 honeys in the catalogue
Thick but pourable
174 honeys
Dense but still liquid. Frequently a low-moisture honey from arid country, and it stays where you put it.
Thixotropic — gels at rest, loosens when stirred
2 honeys
A gel at rest that liquefies when stirred. Caused by proteins in the nectar, and the reason heather honey cannot be spun conventionally.
Soft set
202 honeys
Spreadable rather than pourable. A natural set caught at the right moment.
Creamed
72 honeys
Deliberately seeded with fine crystals and stirred as it sets. Nothing is added but honey.
Crystallised
63 honeys
Fully granulated. Not spoilage, not adulteration — the sugar ratio doing what it was always going to do.
In the comb
12 honeys
Still in the wax. The least processed food most people will ever eat.