Honey crystallization is a natural process. In its typical liquid form, honey is a “supersaturated” solution, meaning that there is a much higher sugar content (more than 70%) than water content (often less than 20%).

Glucose, a simple sugar and one of the primary components of honey, tends to precipitate out of this solution, changing it to a more stable saturated state. The effect of this separation is that the honey granulates or crystallizes into a semi-solid state.