No, Crystallization is the natural process by which the glucose in honey precipitates out of the liquid honey. Different varieties of honey will crystallize at different rates, and a few not at all.Honey is a supersaturated sugar solution out of which the glucose tends to crystallize.It does not indicate spoilage.

The consistency of the honey depends primarily in the sugar composition of the nectar collected from the flora source. If the nectar has more Fruit Sugar (Fructose), the honey tends to remain liquid for longer. But if the honey has a higher Sucrose content, it will crystallize faster.

If your honey crystallizes, simply place the honey jar in warm water and stir until the crystals dissolve; or place the honey container, with the cap open, into near boiling water that has been removed from the heat.

Be careful not to boil or scorch the honey. Also keep in mind that you can eat the honey in a crystallized form. Just scoop out of the jar and spread it on your toast or drop it in your tea!