Crystallization is a natural attribute of pure, raw, unfiltered honey. It does not affect its quality and nutritional value, only its external features, such as color and texture. A crystallized honey is, by no means, spoiled, adulterated, diluted or no longer fit for consumption.
The art of beekeeping is practiced systemically in Greece by the 15th century B.C. Honey was produced from the Archaic to Hellenistic periods and beekeeping around Athens was so widespread that Solon passed a law about it: “He who sets up hives of bees must put them 91 meters (300 feet) away from those already installed by another”.
Honey is considered a “functional food”, meaning it is a natural food with health benefits: