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WHAT IS RAW HONEY?

WHAT IS RAW HONEY?

Raw Honey is one of nature’s purest foods. It is a crude form of honey immediately taken out of the cells of honeycombs from within the beehive. By passing any fine-filtering or pasteurisation retains the honey's most natural form and benefits. the Raw Kitchen's raw honey does go through a coarse-filtering process to remove larger impurities such as dead bees, wings or chunks of beeswax.

Most of the honey consumed today is processed honey. Having been heated to boiling point and fine filtered – a process which removes many of the beneficial phytonutrients, including pollen and enzyme-rich propolis and where the excessive heat destroys the natural enzymes, vitamins and minerals in the honey.

It is also more likely to come from beehive farms where the bees are regularly fed low-cost sugar syrups to increase the rate of production and keep production costs low. As such the bees are not creating the honey in the way nature intended and so the honey is no longer raw and is diminished of its incredible nutritional value and health benefits.

Processed honey can be sourced from bees that are treated with antibiotics, such as ciprofloxacin in Chinese honey, and the hives may be made from non-organic materials which can have pests and be cleaned with non-organic substances. Often processed honey will have additives, unlike raw honey.

All raw honey contains antibacterial, antioxidant and antifungal properties and its nutritional value is impressive! Raw honey contains 22 amino acids, 27 minerals and 5,000 enzymes. Minerals include Iron, Zinc, Potassium, Calcium, Phosphorus, Magnesium and Selenium. Vitamins found in raw honey include vitamin B6, Thiamin, Riboflavin, Pantothenic Acid and Niacin. In addition, the nutraceuticals contained in raw honey help neutralize damaging free radical activity. There are not many foods that can boast properties like that!

IS RAW HONEY SAFE TO EAT?

Raw Honey is perfectly safe to eat except for people with honey allergies and infants under the age of 12 months.

WHAT'S THE BEST WAY TO CONSUME MY RAW KITCHEN HONEY?

Raw Honey can be used anyway you like. It is especially good as a sugar substitute to put in your tea (be sure to let it cool so as not to compromise the honey), porridge, on toast or in yogurt. To get the best health benefits from your honey however, put a spoonful into a glass of warm water along with some lemon juice first thing in the morning and drink it on an empty stomach.

WHY DOES RAW HONEY CRYSTALLISE?

The crystallisation of raw honey is perfectly natural and does not indicate that the honey is spoiled or adulterated. Raw honey has a natural tendency to crystallise over time and the only impact it has on the honey itself is the colour and texture. Crystallised honey tends to set a lighter colour than when liquid, but darker honey retains a brownish appearance.

Some honey crystallise faster than others. Honey contains more than 70% sugars and less than 20% water. The ratio of sugar makes honey unstable. Thus, it is natural for honey to crystallise since it is an over-saturated sugar solution. Raw honey crystallises due to its content. The two main sugars in honey are fructose and glucose where the ratios vary from one type of honey to the other. The glucose in the honey crystallises due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid. The balance of these two sugars causes the crystallisation of honey, and the ratio of each determines whether it crystallises rapidly or slowly. The faster honey crystallises, the finer the texture will be.

It is easy to prevent the crystallisation of raw honey by keeping the jar in a warm place where it will remain solid or gently return to its liquid state. To restore crystallised raw honey to a liquid state, simply place the jar in a bowl of warm water until the crystals have dissolved.

HOW SHOULD I STORE MY RAW KITCHEN HONEY?

Store The Raw Kithen's raw honey in an environment that, ideally, maintains temperatures between 20-25°C

Given the high concentration of naturally occuring sugars, honey is one of the most stable natural foods you will find. Even without preservatives, raw honey has an almost indefinite shelf life. If stored correctly it will keep almost indefinitely on your pantry shelf.

The most detrimental things you can do to honey are exposing it to high heat and allowing moisture inside the container.

​Store raw honey in an airtight glass jar. It is essential that the lid of the jar be secured properly and tightly to preserve the quality of the honey. Honey doesn't grow harmful microbes because it has a low water content. Improperly sealed jars however, may allow moisture in, which could make your raw honey more prone to spoilage.

Wipe the rim of the jar with a clean, slightly dampened cloth. Remove any honey residue from jar threads and from the threads on the lid itself. Removing the residue ensures a tighter seal.

​Always use a clean dry spoon when taking honey from your jar. A non-metal utensil is preferred. Store your jar of The Raw Kitchen's raw honey away from direct sunlight. Inside a kitchen cabinet or pantry is ideal.