Crystallisation is a natural process of honey and will not compromise the quality honey in any way. This natural phenomenon happens when glucose, one of three main sugars in honey, spontaneously precipitates out of the supersaturated honey solution. The glucose loses water (becoming glucose monohydrate) and takes the form of a crystal (a solid body with a precise and orderly structure). The crystals form a lattice which immobilises other components of honey in a suspension thus creating the semi-solid state.
Crystallization can occur in honey from long exposure to high temperature or really high heat and becomes runny honey. Then when put back into a cool dark place the honey turns back to a creamed state and crystal start appearing. Crystallization also occurs if honey is place in the fridge. The cold temperature hardens the honey and will start to form crystals.
All honey should be stored in a dark place with a top end temperature of 25º Celsius to keep its creamed or liquid consistency.
BE AWARE: As long as Mānuka Honey was not kept at a temperature of over 40º Celsius for a long period of time it should keep its beneficial attributes. The enzymes including the very important antibacterial methylglyoxal present in Manuka UMF honey are destroyed by high heat or prolong exposure to high temperature. Honeys will cream differently, based on the glucose/fructose ratio of the honey. The higher the glucose level the faster the honey with crystallise. In honey blends, you can influence the speed of the creaming by mixing fast- crystallising honeys with the slower ones.