What is raw honey?Updated 9 months ago

Our honey is Raw honey, which means it has undergone minimal processing and no heat treating to maintain the highest natural antibacterial, antifungal and antioxidant properties. It has just been spun out of the frames and strained once before it has been poured into jars.

Crystallization is a natural process that all raw honey undergoes over time. When glucose crystallizes, it separates from water and turns into small crystals, hence crystallization. Different types of honey crystallize at different rates (from 1-2 months to more than 2 years). Some types of honey crystallize completely, while others do not undergo such a steady process.

The only way to prevent crystallization is to heat honey to above 70 degrees, which kills the enzymes in the raw honey, reducing its antibacterial, antifungal and antioxidant properties. Honey that you buy in the supermarket has undergone this heating process, and will always remain liquid.

Most people who purchase raw honey eat it as it is, in various stages of crystallization. If you want to melt the crystals you can put the glass jar in a saucepan of warm water (keep it below 60 degrees) and stir until it liquidises again, or place in the microwave on low and stir every 30 seconds until it liquidises.