A key indicator of raw honey is its tendency to crystallise over time, resulting in a firmer texture made up of fine crystals. How quickly or slowly honey crystallises depends on the composition of the honey. Classically, honey is composed of the sugars: glucose and fructose in approximately similar amounts (these proportions may vary depending on the source of the nectar). But there are honeys that contain less glucose than fructose, and crystallize more slowly, over a longer period of time (one to two years), such as Honeydew honey (Fir, Oak, Pine), as well as Acacia Honey. Whereas honeys that contain more glucose, such as Spring honey, crystallise very quickly within a few weeks of collection.
Additionally raw honey contains pollen and other tiny solids that are natural in the production of honey. These particles act as “starter crystals,” providing something for the sugars to start crystallising around. Crystallisation is a natural process and does not compromise the taste or quality of the honey. In fact, it signifies that the honey is raw, free from added sugars, syrups, and heat treatments.

To soften crystallized honey, we recommend warming it in a warm water bath, keeping the water temperature below 125°F (50°C) to preserve its valuable properties. Avoid exposing honey to temperatures over 45°C, because higher temperatures may destroy part of the natural nutrients. You can transfer a small amount of honey to a separate container and place it in warm water, stirring continuously. After a while, it should return to a more liquid consistency. Please make sure the jar is closed correctly to ensure no water contaminates the honey.

Raw honey is unpasteurized, unheated, and unfiltered, and it is placed into jars immediately after being centrifuged from the combs. This process preserves its natural qualities, making raw honey a treasure of nutrition that provides a variety of vitamins, enzymes, and antioxidants. As a result, raw honey offers superior taste and nutritional value compared to regular processed honey.

Processed honey undergoes heating and pasteurization to 160°F, which kills all the wild yeasts and completely changes the amino acids and enzymes. Then, it’s off to a filtering process to remove all the pollen. This filter is so fine that it requires pressure to force the honey through it. The result is a honey product whose health benefits have been reduced or removed, and the taste profile altered. Manufacturers often mix it with other sweeteners such as sugar or high fructose corn syrup to cut costs. The honey is now a product that can sit on a store shelf with no risk of crystallization or fermentation.

Raw honey is generally safe for individuals who are not allergic to bee pollen. However, it is important to note that honey is not suitable for children under the age of one. This is because raw honey may contain Clostridium botulinum spores. While these spores are typically harmless to older children and adults, they can pose a significant risk to infants. Babies under one year old have immature digestive systems that lack the necessary defenses to handle these spores. If ingested, Clostridium botulinum spores can colonize in an infant's intestines and produce harmful toxins.

As children grow older, they can safely consume honey because their more developed digestive systems can move the Clostridium spores through their bodies before any harm occurs.

When stored properly, raw honey is one of the only foods that never expires.

Honey’s long shelf-life is thanks to its unique features: it has a low water content and a high sugar concentration, creating an environment where harmful bacteria cannot thrive. Additionally, honey contains hydrogen peroxide, which helps inhibit the growth of microbes.

To maintain its quality, always store honey in an airtight container, away from direct sunlight in a dry place at room temperature or below. This prevents the hygroscopic (water-attracting) sugars in the honey from absorbing moisture from the air. Excess moisture can lead to the growth of undesirable yeasts and honey can start the fermentation process.

You can keep your honey in its original container as long as it is sealed tightly.

Storing honey at room temperature can slow down crystallization; however, it's important to note that this process cannot be controlled.

Please note that raw honey can vary in colour and taste from batch to batch—honey varies with the season and climate, depending on what the bees feed on and the flowers they visit. Different flowers bloom at different times of the year. This variation in floral sources creates distinct differences in honey, each possessing a unique flavor and color.

The taste, aroma, and sweetness of honey are determined by the flowers from which the nectar is collected, rather than by what the bees are fed. No additional ingredients are added to honey; its sweetness comes from natural sugars: glucose and fructose. These sugars not only provide honey with its distinctive flavor but also contribute to its nutritional profile.

The ratio of glucose to fructose varies among different types of honey, which influences their flavor and texture. Each variety of honey has a unique flavor profile shaped by the types of flowers blooming at different times of the year when the bees gather nectar. Since plants change annually, the composition of honey can vary, even for the same type.

It's important to note that the smell of honey isn't always pleasant and does not indicate its quality.

Our Runny Honey is produced by processing honey at a temperature not exceeding 48ºC / 118ºF, which preserves its runny consistency while maintaining its valuable properties. This temperature ensures that the valuable properties of honey are preserved and not lost due to heat, maintaining its status as raw honey.

While there isn’t an official temperature limit universally agreed upon, most experts consider food to be raw if it hasn’t been heated above this temperature. This temperature is seen as the threshold where enzymes and nutrients in the food start to degrade.

Runny Honey stays liquid for a longer time, but after a while, it can also begin to crystallize.

The main difference between raw honey from the United Kingdom and that from other parts of the world lies in the floral sources available in each region. Honey from northern areas is typically 10 to 15 times more biologically active than honey from southern regions. In Latvia, nectar stays in flowering plants for a longer time due to the lower air temperatures. Additionally, plants in northern areas bloom for an extended period, allowing them to absorb more minerals from the soil.