What is Raw Honey?

Raw Honey – Nature's Honey

Raw honey is honey in its purest, most natural form—just as nature intended. It comes straight from the beehive, is sourced from a single apiary, and is minimally processed to preserve its natural composition.

Unlike conventional honey, our raw honey is unprocessed, unpasteurised, and never overheated. It contains no artificial colours, flavours, preservatives, refined sugars, antibiotics, or pesticides. This helps preserve its natural enzymes, pollen, vitamins, minerals, and antioxidants, giving it a rich flavour and exceptional nutritional value.

Why Does Raw Honey Crystallise?

One of the most recognisable signs of raw honey is crystallisation. This is a completely natural process in which the honey's natural sugars form crystals over time. Crystallisation does not affect the quality, purity, or flavour of the honey. In fact, it is a good indication that the honey has not been excessively heated or blended with syrups.

However, crystallised honey does not always mean set or hard honey.

Crystallisation simply means that crystals have formed. The texture can vary considerably:

• Some honey remains soft, creamy, or spreadable after crystallising.
• Some becomes thick but still pourable.
• Others set into a firm or even very hard texture.

The final consistency depends mainly on the honey's natural sugar composition—particularly the balance between glucose and fructose—which varies according to the flowers visited by the bees.

Why Some Honeys Stay Runny Longer

Different floral sources produce honey with different natural properties.

Honey varieties that contain more glucose, such as Spring Honey, crystallise quickly and often become firm within a few weeks after harvesting.

Honey varieties richer in fructose, such as Honeydew Honey (Fir, Pine, or Oak) and Acacia Honey, crystallise much more slowly. They may remain liquid for many months or even several years.

Our Raw Forest Flower Honey, for example, often stays liquid for a long time because it naturally contains a proportion of honeydew.

As raw honey is a natural product, every harvest is slightly different. Even the same variety can vary from batch to batch, so we cannot guarantee that a particular jar will always arrive naturally liquid or naturally set.

Can I Make My Honey Set?

If you prefer a firmer, spreadable texture, storing honey in a cool place (around 10–15°C) encourages natural crystallisation. Over time the honey will gradually thicken and may eventually become set.

Not every honey will become hard, however. Some naturally develop a smooth, creamy consistency instead, while others remain relatively soft even after crystallising.

How to Liquefy Crystallised Honey

If you would like your honey to become more liquid again, gently warm the jar in a bath of warm water.

To preserve the honey's natural enzymes and nutrients:

• Keep the water temperature below 50°C (122–125°F).
• Do not overheat the honey.
• Keep the lid tightly closed so that no water enters the jar.

With gentle warming, the crystals will gradually dissolve and the honey will return to a more liquid consistency.

What Is Frosting?

Another natural characteristic of raw honey is frosting.

Frosting appears as a white streak or pale layer, usually around the shoulder or upper inside edge of the jar. It is simply tiny air bubbles trapped between the honey and the glass during natural crystallisation.

Frosting is completely normal and does not affect the taste, quality, or safety of the honey in any way.