"Crystallization is a natural process in honey."
"Raw honey is rich in pollen, enzymes, and other micronutrients, which contribute to a faster rate of granulation."
"While crystallized honey may have a grainier texture and be less liquid, it remains perfectly safe and usable."
Honey resists spoilage due to low water content (about 18%) and high glucose and fructose levels that act as preservatives. Raw honey contains pollen, enzymes, and micronutrients that act as nucleation sites and accelerate granulation. Glucose naturally separates from the water over time, causing the sugar to crystallize and the honey to thicken. Processed honey is filtered, removing particles that would seed crystals, so it crystallizes more slowly. Crystallized honey is safe to eat, may have a grainier texture and different flavor, and can be consumed within a year for best quality.
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