Frequently asked questions

Raw honey is honey that is unheated and unpasteurized, retaining its natural enzymes, antioxidants, vitamins, and minerals. It is typically minimally processed to maintain its natural flavours and beneficial properties straight from the hive.

It is rich in antioxidants, which can help protect your body from cell damage due to free radicals. Honey also has antibacterial and antifungal properties, which may support wound healing and immune function. Some people use natural honey to soothe sore throats and coughs, and it may also have prebiotic properties that support gut health.

Raw honey differs from regular honey in that it has not been processed through heating or pasteurization, which can destroy enzymes and other beneficial components. Regular honey may be filtered more extensively, which can remove pollen and other particles. Additionally, raw honey tends to crystallize naturally over time, which is a hallmark of its natural state.

While crystallisation is natural, you can slow it down by storing honey at room temperature in a tightly sealed container. Avoid storing honey in the refrigerator, as cold temperatures can accelerate crystallisation.

Yes, the type of flowers the bees visit affects the rate at which honey crystallises. Honey high in glucose, like clover or dandelion honey, tends to crystallize faster than those high in fructose, like tupelo or sage honey.

Honey should be stored in a tightly sealed container to prevent it from absorbing moisture and odours from the environment. The ideal storage location is a cool, dry place at room temperature, away from direct sunlight and heat sources.

It is not recommended to store honey in the refrigerator. Cold temperatures can accelerate the crystallisation process, making the honey hard and difficult to use. Room temperature storage is best for maintaining honey's liquid consistency.

Honey should not be given to children under the age of one due to the risk of infant botulism, a rare but serious illness. Children older than one year can safely consume raw honey in moderation.

In raw honey often retains pollen and small particles and may crystallize over time. It typically has a thicker texture and richer flavour compared to processed honey. Look for reputable sources and certifications if unsure. As a test, place a tablespoon of honey into a bowl with hot water, and gently spin the liquid until the honey breaks into a comb-structured pattern (as honey preserves its structured memory). With this simple method, you can determine if the honey has been processed or not, as processed honey does not retain its structured memory. Also, place a small spoonful of honey in a glass of water. Pure honey will settle at the bottom and dissolve slowly, while adulterated honey will dissolve quickly or float due to added sugars. Thumb Test: Place a drop of honey on your thumb. Pure honey will stay intact and not spread, while diluted or artificial honey will spread due to its higher water content. Heat Test: Heat a small amount of honey. Pure honey will caramelize quickly and not become foamy. Adulterated honey will bubble and form foam due to added sugars.

Yes, each batch of honey can taste different due to several factors. The diversity of flora (plants) available to bees, the time of the season when the honey is produced, and the quality of that season's harvest all contribute to variations in flavour, aroma, and even colour. Bees collect nectar and pollen from a wide range of plants, and each plant species imparts its unique characteristics to the honey produced. This variability is natural and reflects the local environment and ecosystem where the bees gather their resources.