The crystallization process is natural and spontaneous. Pure, raw and unheated honey has a natural tendency to crystallize with no effect on the honey other than color and texture.
Crystallized honey might look grainy, cloudy than its original liquid state, but this change doesn’t impact its nutritional quality at all.
The crystallization of honey actually preserves the flavor and quality characteristics. Also it tastes richer, when the honey is in crystallized state it takes longer to melt on your tongue, allowing all of your taste buds to activate and pick up on the subtleties.
Depending on the floral source of honey, it may or may not crystalize at the same rate, or for a very long time in many cases. Honey that has been highly filtered, heated, or been through a lot of mixing with other materials and processed may not solidify at all.
Honey crystallizes fastest at around 57°F (14°C) , which is why we always recommend that you do not store honey in the refrigerator. The warmer your storage temperature is, the more slowly your honey will crystalize.
This is why our Issyk-Kul and Suusamyr Raw Mountain Honeys have this “grainy” texture and give them this incredible taste and purity. This texture makes our honey very special and so delicious.