"Raw" or Natural Honey

There are some very important differences between "raw" and processed honey. The main drawback of the natural honey straight from the hive is that it can crystallize faster than honey that is processed.

The way they process honey is to cook and filter the honey. When the honey is cooked, all the sugar crystals are broken down and totally liquefied. And when the honey is very hot, it is forced through a fine filter which takes out most of the pollen particles, and other impurities which can form matrices for the production of crystals.

This is good in the sense that honey can be stored for long lengths of time on the self without it's crystallizing.

The problems with this is that after honey reaches a certain temperature, somewhere around 104 degrees, some of the enzymes that give it flavor are destroyed. Also, some of the vitamins and yeast that make natural honey so healthy are destroyed. Here is an interesting German study that shows how the quality of honey can deteriorate with age.

Our client base is the various Farmer's Markets, local breweries and basically people who are interested in heath and taste, so we do not cook or microfilter our honey. We gently warm it and let it strain through a fine mesh by gravity. It is true that our honey will crystallize quicker than much of the store bought honey, but if you set it by a warm window, or put it in warm water, it will quickly soften, and you will get the great taste and nutritional value of honey straight from the hive.

Honey

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