Honey crystallization is related to many factors, among which temperature is a very important one. Generally when the temperature is higher than 27 ℃, honey is not easy to crystallize; will have crystallized honey heated to 40 ℃ ~ 60 ℃, the honey will be re-melted into liquid.

Crystallized honey doesn't have to be melted to be consumed, honey crystallization is a physical phenomenon, honey is rich in glucose, and it just so happens that glucose has the quality of crystallizing easily.

So under the right conditions, the small crystalline nuclei of glucose in honey will gradually increase, grow up, become the mother of crystals, and connect with each other, and then crystallization occurs.