Honey crystallization 

Crystallization of honey is a natural process which happens to pure, raw, unprocessed honey but doesn’t effect its nutritional and biological value. 

Crystallized honey is not spoiled or adulterated. You can easily revert it to its former liquid situation, by  placing it with its jar in a pot with hot water (bain-marie method) at a low temperature (below 40°C), constantly stirring the product until it acquires its fluidity. 

However exposion or storage of honey at 40°C and above can harm and ruin its quality.