Raw honey is the new hype right now – from farmer’s markets, grocery stores, bakeries and cafés to your Instagram feed – it’s everywhere. If you’ve heard about raw honey and you want to learn what all the buzz is about, keep reading.
How is raw honey made?
Plants produce nectar and pollen, which bees collect and take to their hive, process it into honey and store it inside the honeycomb. Beekeepers harvest the excess from the hive and strain it to remove foreign particles like beeswax or honeycomb from the precious golden liquid. Once done, it usually is poured in jars and sold locally. An additional step in the process is testing the end product to ensure it meets the latest EU food safety regulations for water and sugar content and antibiotics residue.
From hive to jar
Long story short, the difference between regular honey and raw honey comes from what happens to the precious liquid between the hive and the jar. Unlike your regular store-bought honey, raw honey does not get pasteurised, processed or microfiltered. That’s why it’s full of all the good stuff – antioxidants, vitamins, minerals, pollen and enzymes. Moreover, raw honey retains its unique natural full-bodied flavour. If you compare it to processed honey, you’ll immediately notice the difference.
Does raw honey taste better than regular honey?
Absolutely, not processing the honey means that it also preserves its natural flavour and aroma. Raw honey tastes exactly like nature intended, delicate, rich and irresistibly good. Moreover, commercial honey is often diluted with sugar or corn syrup to produce bigger quantities at a lower cost. Make sure to read the label and spot any additives or the dubious line “Contains a blend of EU and non-EU honey”.Shop raw honey