All our soaps are made from food-safe, vegan ingredients. Even the lye is food safe and is used, for example, in the bakery for the production of lye pastries.
This is absolutely normal. Honey crystallises because of the high content of grape sugar (glucose), one of the most important components in honey, which is produced from the nectar that bees collect from plants.
There are also other sugars in honey, such as turanose, maltose, isomaltose, trehalose, erlose and sucrose, but they do not crystallise.
The crystallisation of the honey is a natural process and does not affect the taste or the nutrients of the honey.
Put the jar with the crystallised honey in a bowl of warm water and let it warm up slowly until it becomes liquid again.
Be careful not to let the honey get hotter than 40°C. as this can affect the nutrients and change the taste.
There are mainly two types of sugar in honey: Fructose and grape sugar (glucose), which are produced from the nectar. There may also be small amounts of other types of sugar such as maltose, sucrose or other monosaccharides and disaccharides. However, it depends on the type of honey, which relates, among other things, to the type of flower pollen collected by the bees.
Honey is digested more slowly than refined sugar, which means it does not raise blood sugar levels as quickly. Honey has also been used for thousands of years as a natural remedy and source of nutrients.
Yes, we recommend combining the honey mixtures with other foods or drinks such as milk or tea.
You could, for example, dissolve Curcumin Extra in milk and make a drink with other additives of your choice.
To preserve the nutrients and qualities, we do not use any additives or preservatives. Due to the natural fermentation process, fermentation gas may form and escape when opened.
As indicated on the label, we recommend putting the bottle in the refrigerator 24 hours before opening.