Crystallization is a natural and spontaneous process.
Raw and organic honey tends to get crystallize because of glucose and
frutcose content which is naturally present in the honey. Honey crystallization
varies from honey to honey depending on the natural sugar composition,
temperature, nectar collected and so on.
Crystallisation does not affect the quality, taste or aroma of the honey. It only
changes the texture and colour of the honey.
Solution – Some people prefer having the crystallise honey as a spread while
others want the same liquid state which can be recovered back if the honey is
placed under the sunlight or boil it in a glass bowl on medium flame.