You should know that:

Honey tends to crystallize and turn into a semi-solid state.

Crystallization “sugar” is a natural property of honey and does not alter or degrade its nutritional value. This natural process is also an indication of pure and unprocessed honey.

The main factor that contributes to the crystallization of honey is the amount of glucose and water contained in it, it actually creates an uneven distribution of moisture. Low glucose honey crystallizes slowly or not at all while high glucose honey crystallizes relatively quickly. It can be consumed crystallized as it does not lose any of its valuable properties.

If we want to restore it to its original form, this can be achieved by heating it either in a bain-marie or by placing it on a radiator. The temperature in any case should not exceed 35-40 degrees.