Honey crystallizes, but it does not affect its quality.

Natural honey crystallizes naturally over time. This process is further accelerated if the honey is stored in a refrigerator or a cool place. Crystallization begins with tiny granules and gradually spreads.

Honey is primarily composed of fructose and glucose (unlike table sugar, which consists of larger sucrose molecules). The ratio of fructose to glucose varies depending on the type of flowers the nectar comes from. Honey with a higher glucose content tends to crystallize more quickly, whereas honey with higher fructose content, such as acacia honey, is less likely to crystallize quickly.

Additionally, honey that has been mixed with sugar or syrup (non-pure honey) or heated to around 60°C is also less prone to crystallization.

If natural, pure, and unheated honey crystallizes, you can return it to its original state by gently warming it at around 40°C (e.g., using a yogurt maker or a warm water bath).