Lovers of good raw honey may mistakenly believe that when honey crystallizes or goes solid, it has somehow gone off, but this is not the case and in fact is a sign of quite the opposite.
Most honeys will at some point become crystallized or set and this is a sign that the honey is genuine raw honey and that it has not been filtered or processed because crystallization is helped when honey contains minute particles of pollen, propolis and wax, which in effect act as an anchor for the crystals to form around, and these are contained in raw honey that has not been filtered or heat treated.
The source of nectar is all important
The reason why some honeys crystallize quickly and others do not, and also why different honeys vary in taste and flavour is all down to the type of flower that bees visit to gather nectar.
Nectar is source of sugars that make honey sweet and honey contains two main types of sugar ¬- fructose and glucose. It is the balance between these two types of sugars that this is key to whether honey crystallizes quickly or more slowly