Honey crystallization or granulation is a natural phenomenon by which honey turns from liquid (runny) state to a semi-solid state. Many assume that honey appears crystallized to be an adulterated or unnatural product. That is not so. Actually, crystallization process is natural and spontaneous. Most pure raw or unheated honey has a natural tendency to crystallize over time. Crystallization does not affect the honey except for colour and texture. Crystallized honey is not spoiled and preserves the flavour and quality characteristics of the liquid honey. The storage temperature has a big effect. Honey crystallization is most rapid around 10-15 C (50- 59 F). At temperature below 10 C (52 F) the crystallization is slowed down. Low temperature increases the viscosity of honey (honey is thicker when cool), and this retards the formation and diffusion of crystals. Honey resists crystallization best at higher temperatures more than 25 C (77 F). When the temperature is 40 C (104 F) the crystals dissolve. Temperature above 40 C (104 F) will damage the properties of honey.