Liquid or Crystallised?

Honey is commonly pictured as a dense, brilliant, amber-coloured liquid. This stereotype has conditioned honey consumption for a long time. So much so, indeed, that any honey that did not fit the stereotype was not appreciated, or was refused. Today consumers are more informed. They know that all honey is liquid when it is extracted, but then most honeys crystallise, in a time-span going from a few days to a few months.
Crystallisation is a natural process. Most kinds of honey simply contain a greater quantity of dissolved sugar than can be permanently maintained in solution (supersaturated solution).
The choice between liquid and crystallised honey is a question of personal taste. If a high quality product is to be chosen, it should be kept in mind that outside the harvest season, that is after the late fall, the only honeys to maintain a liquid state are acacia,