Honey is a mix of natural sugars, water and various minerals, vitamins and protein. About 70% of the natural sugars are made up of fructose and glucose and the balance of these two sugars determines whether a honey is clear or frosty (set).
The higher the fructose content, the longer the honey will remain liquid. Some honeys contain more glucose than fructose and, therefore, are very likely to crystallise swiftly.
There is no difference in the taste or nutritional value of these two states.
Honey can be restored to a liquid state with warmth and varies in colour from dark to light, depending on the plant from which the nectar is derived.