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What is raw honey?

Updated: Nov 15, 2023


Raw honey is just as it comes out of the hive, it is not micro-filtered, heated over 37°C or pasteurised.

Pasteurization of honey reduces the chance of fermentation and also prevents granulation; this makes it more attractive for supermarkets to sell.


To pasteurize honey, it's heated to 71°C and quickly cooled. This heating can destroy enzymes, antioxidants, vitamins and also the antibacterial properties of honey.


Micro filtration removes all small bits of beeswax and pollen that if left in honey also promote crystallization.

Because raw honey will have pollen, wax and other particles in it. This makes it prone to crystalize over time as the sugar crystals attach to these particles.


Many people assume crystalized honey is adulterated or spoiled. This is not so!


The crystallization process is natural. This has no effect on the quality of the honey other than the colour and texture and can be fixed by gently warming.

Honey kept in an airtight container will last indefinitely without deterioration.

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