Honey is a product that is supersaturated with sugars, therefore crystallisation processes that solidify the honey can take place. Honey crystallisation is a natural process that depends on a number of factors, mainly the honey’s origin. For instance, honey proceeding from spring heather or from the strawberry tree is more prone to crystallisation, while with oak honey it is very difficult for crystallisation to occur.
Moreover, if the humidity of the honey is high, more crystallisation happens and if it is too high, it can even ferment. The impurities that may be present in honey can also trigger a crystallisation process faster than usual.
The storage temperature is also important. Nevertheless, honey has the same quality when it’s liquid as when it’s crystallised. This process does not influence its quality whatsoever.
