Walk down any supermarket aisle and you will find honey that is perfectly clear, perfectly runny and suspiciously cheap. Raw honey is a different product altogether.
What processing does
Commercial honey is often heated to high temperatures and finely filtered so that it stays liquid on the shelf. That process removes pollen and much of the natural aroma. Some products are also blended with sugar syrups.
What raw honey keeps
- Natural pollen and enzymes
- A complex floral aroma that changes with the season
- A thicker texture and a tendency to crystallise
Crystallisation is a good sign
Natural honey contains glucose that slowly forms crystals, especially in winter. It is not spoiled — just warm the jar gently in water.
Simple ways to enjoy it
- A spoonful in warm water with lemon in the morning
- Drizzled over yoghurt, oats or fruit
- As a natural sweetener in green tea (add once the tea has cooled slightly)
