A The crystallization of honey If honey is packaged in an airtight container, it will never perish, but in contact with air it can pick up moisture and start to ferment. The crystallization of honey is a natural process and this does not mean that it is of poor quality, as many laymen would think. Some honeys, like canola, clover, sunflower etc, start to crystallize almost right away. The crystallization process depends on the balance of glucose and fructose in the honey. The more glucose it contains, the faster the process. Our tip: give the honey a water bath, NO HOTTER THAN 40 DEGREES C! It will become liquid again.
What you should know. All honey contains a number of natural substances such as protein, enzymes and vitamins. Most of these healthy ingredients disappear from the honey once it is heated above 40C degrees. You should be aware that most of the honey on some supermarket shelves has been heat-treated for easier filtering and for packaging reasons. They therefore lose most of their enzymes and vitamins. Put simply, they lose their curative power. These heat-treated products contain only a fraction of the healthy substances which honey from natural producers does.

Although some sweet products' names are combined with honey, they often contain no honey at all. Like, Turkish -honeycomb, honey biscuits...etc. If you want the real stuff, buy honey products from natural producers!