Crystallization is one of the best identities of authentic raw honey. It is a natural process and not a sign of adulteration or spoilage. The main reason for crystallization is (f/g) fructose/glucose and the (g/w) glucose/water ratio. If honey has high f/g and low g/w, then it will slow down crystallization and if glucose is high then crystallization will be fast. It all depends on the honey’s source of nectar and the flora that the bees have foraged.

Crystallized honey can be consumed so we strongly recommend using crystallized raw honey in the same form, without any heat treatment.