Yes. Honey should be in liquid form in its normal state, but some honey is particularly high in sugar, so it can also be curdled in a lumpy form, and this kind of honey can also be eaten. The fact is that it's not a good idea to have a good time, but it's a good idea to have a good time.

Honey solidification is normal, and most of the pure honey stored at room temperature is the phenomenon of crystallization, honey crystallization is glucose around the nucleus of the formation of particles, and particles around a layer of fructose, sucrose, etc., the film, and gradually agglomerated to expand the entire container of honey partially or completely formed a loose solid state state of the honey, that is, honey crystals, there is a phenomenon of honey is considered to be a relatively high degree of purity.

After the honey is solidified, as long as the temperature begins to rise gradually, more than 13 degrees so that the honey will gradually melt, but also back to the beginning of the appearance of the uncrystallized. Its quality taste and smell will not change much.

Expanded Information

The crystallization of honey is generally natural at room temperature. In the fall, winter, and spring, when temperatures are cooler, all honey crystallizes more readily; in the summer, when temperatures are high, newly-produced honey generally does not crystallize readily, or crystallizes very shallowly. The temperature range of honey crystallization is greater than 0 ℃ and less than 40 ℃, it is generally believed that 13-14 ℃ is the optimal temperature, but the crystallization of different varieties of honey on the temperature requirements but there are large differences.

Honey that is not easily crystallized such as jujube, acacia, etc. needs to be subjected to constant low temperatures in the depths of winter before it slowly crystallizes, while honey that is extremely easy to crystallize, such as rape and wild damper, is always rapidly crystallized within a few days after it is removed from the hive. Within the crystallization temperature range of honey, honey temperatures greater or less than the optimum temperature will slow down the rate of crystallization accordingly, and beyond the range it will not crystallize.

But once the honey is crystallized, its natural melting process will be more lengthy, and generally cannot be completely melted; in particular, rape and other highly crystallizable honey species, will remain crystalline all year round, and only become thinner and softer in the summer months, and some melted liquid honey may appear on the surface. The complete melting of crystallized honey can only be achieved under sustained temperature conditions above 40°C.?

Source of reference? Baidu Encyclopedia-Honey Crystallization