~ The crystallization of honey is a natural process of this food because, being a supersaturated solution of sugars, it tends to solidify at temperatures below 25ºC. Being a natural physical process, honey retains all its chemical properties and culinary qualities without deterioration of its nutritional characteristics. When honey is crystallized, it has a greater guarantee of freshness and conservation. In order to gain its liquid state back, it is necessary to apply heat to the bottled honey, in a process popularly known as "baño María."