No, crystallized honey does not mean that it is spoiled or unnatural. Different types of honey generally begin to gradually crystallize—meaning they solidify and take on a crystal-like texture—at temperatures below 20 degrees Celsius. It depends on the origin of the honey and the flowers it was derived from. Accordingly, some honey crystallizes quickly, while others do so relatively slowly. For example, Ivy honey crystallizes very quickly, while Chestnut and Acacia honey crystallize very slowly.
If you do not like crystallized honey, there is a solution: you only need to warm it to 40-41 degrees Celsius for the honey to return to its thin, original form. Heating honey above this temperature is not recommended.
