Crystallisation is a natural process that happens when the natural sugars in honey (mainly glucose) separate from the water and form tiny crystals. This can make honey appear thick, grainy, or solid over time, especially in cooler temperatures.

Crystallised honey is not spoiled or adulterated, in fact, it’s a sign of pure, raw honey! You can enjoy it as-is, or gently warm the jar in warm water to return it to a liquid state.