The Science Behind Honey’s Eternal Shelf Life (2013)
> If you buy your honey from the supermarket, that little plastic bottle of golden nectar has been heated, strained and processed so that it contains zero particulates, meaning that there’s nothing in the liquid for molecules to crystallize on, and your supermarket honey will look the same for almost forever. If you buy your honey from a small-scale vendor, however, certain particulates might remain, from pollen to enzymes. With these particulates, the honey might crystallize, but don’t worry–if it’s sealed, it’s not spoiled and won’t be for quite some time.<p>I heard a different story. If you add sugar to honey (which some vendors, small and especially large, do) then it won't crystallize. There might be other reasons for honey being always in liquid state (linked article talks about filtering), but I am quite sure that small vendors in my area don't use special filtering methods - more likely they add sugar to make extra money. Am I off the track to be always looking for honey that crystallizes?