At the time of extraction from the honeycombs, all the honeys are highly viscous liquids. All honeys undergo a process in which the natural sugars they contain tend to aggregate in the form of crystals, transforming the product into a relatively finely grained and compact mass.
The crystallisation process can vary greatly depending on the origin of the honey and therefore its composition. Some honeys remain liquid for several months (acacia, chestnut, honeydew) and others crystallise already in a couple of weeks (dandelion, rapeseed, sunflower), while most take a few months to complete the process.
Crystallisation is not a defect but a natural evolution of the product.