Crystallization is a natural property of pure honey. When new honey is taken from the hive, it is typically in a liquid state. As the temperature and humidity of the storage environment change, most honey will gradually crystallize, transforming from a liquid into a thick paste. In cases of heavy crystallization, it may even form clumps. When the ambient temperature rises above 30°C, the crystallized honey will gradually melt (but it will not return to its original state).
Due to different nectar sources, the degree of honey crystallization varies. Some honeys are very slow to crystallize and may only partially crystallize or become viscous in low temperatures. For example, linden honey crystallizes finely, while tallow tree honey has coarse crystalline grains. For honey from the same nectar source, honey with a higher concentration will crystallize densely and finely, while lower concentration honey will crystallize loosely and with coarse grains.
Unscrupulous merchants may artificially induce crystallization in low-quality honey to increase its value. This crystallization is usually derived from sucrose. You can identify it with the following two simple methods:
1. Take a small amount of crystallized honey and place it on your tongue, then hold it in your mouth. If it melts naturally and gradually, it is naturally crystallized honey. If it melts slowly and has a gritty, sandy texture, it may be adulterated honey.
2. Take a small amount of honey and place it on the back of your left hand. Then, gently massage it with the back of your right hand. If you feel the crystalline particles gradually disappear and the texture changes from a fine sandy feel to a smooth one, it is naturally crystallized honey. This is also why honey is often used as an ingredient in cosmetics.