This is reported by Main Post, referencing Express.
As explained by experts from Asheville Bee Charmer: “Any raw honey will crystallize over time, but the type of honey, storage method, and temperature play a crucial role in this process.” The crystallization of honey is temperature-dependent, and the lower the temperature, the faster it occurs. Crystallization is particularly accelerated at temperatures below 10°C.
“Do not store honey in a cool basement or unheated room,” the specialists advise.
This is because such conditions hasten the transformation of liquid honey into a thicker form. It is best to store honey at room temperature, between 10-21°C, and avoid damp or cold spaces such as conservatories, garages, or storage rooms. A cool, dry cupboard is ideal.
Another important factor is the packaging of honey. Experts recommend avoiding plastic containers for honey storage, as plastic is more porous than glass and can allow moisture to seep in, which promotes crystallization.
We also wrote about which products should not be reheated in the microwave and why.