Acacia Honey Edris 250g | عسل الطلح ادريس 250غ
Be careful, the honey may be crystallized
Honey crystallization (granulation) is the natural process where liquid honey becomes thicker and may form fine sugar crystals over time. This is a normal property of pure, unadulterated honey. According to the Codex Standard for Honey (CODEX STAN 12‑1981) of the FAO/WHO Codex Alimentarius, honey may be liquid, viscous or “crystallized/partly crystallized”, which means crystallization is an accepted and natural state of honey.
Therefore, when our honey crystallizes, it does not mean it is spoiled or fake; it simply reflects its natural composition (ratios of glucose and fructose) and storage temperature. If you prefer a smooth liquid texture, gently warm the closed jar in a bath of warm water and stir, avoiding high or direct heat to preserve its nutritional properties.
https://www.fao.org/input/download/standards/310/cxs_012e.pdf​
https://www.fao.org/4/w0076e/w0076e04.htm