The crystallization of honey is a natural phenomenon as, chemically speaking, honey is a solution overloaded with sugar.
The crystallization time varies depending on various factors such as the ratio of glucose to fructose and the temperature of the storage warehouse.
A honey rich in fructose will take much longer to crystallize than a honey rich in glucose, moreover the lower the temperature of the storage environment the more the crystallization process will be accelerated, vice versa the warmer the environment the more the honey will remain liquid longer.
Crystallization can sometimes occur unevenly especially when it does not take place in a guided way making the honey appear not aesthetically perfect and this often gives rise to suspicions about the goodness and genuineness of the product.
The truth is that many companies to make honey more palatable from a visual point of view pasteurize it thus making it always liquid, in doing this all the beneficial properties of honey are destroyed by heat treatment.
Among the honeys that do not crystallize we remember the acacia, the chestnut and the honeydew, the other types of honey including the wildflower after a while begin to crystallize.
Honey, if we like it liquid, we can heat it in a bain-marie or in any case at a temperature not exceeding 40 degrees, it would be ideal to get used to consuming honey in its natural state, just as nature offers it to us, in this way we will treat all of it. the advantages that this precious food gives us.