Raw honey crystallization is a natural process that occurs when the glucose in honey separates from water and forms tiny crystals. This happens because raw honey contains natural sugars, primarily glucose and fructose, which can become unstable over time. Crystallization is more likely in raw honey because it has not been heated or filtered, preserving pollen, enzymes, and other fine particles that act as seeds for crystals. Temperature also plays a role—cooler environments speed up the process. Crystallized honey is a sign of purity and quality, not spoilage. It retains all the nutrients and health benefits of liquid honey, including antioxidants, enzymes, and antibacterial properties. Some people prefer crystallized honey for its thick texture and ease of spreading. You can return it to a liquid state by gently warming the jar in warm water. Understanding crystallization helps consumers appreciate the natural state of raw honey. It is an important indicator that the honey has not been overly processed or diluted.
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