See a key difference difference between raw and processed honey
It's not a great photo but hopefully you can see the difference between a fine filtered commercial acacia honey (on the left) and our raw acacia.
It's the bits in raw honey that help to give it its character and flavour - they are a main part of the difference between raw and processed honey.
These bits are pollen, propolis, beeswax and sometimes bits of royal jelly.
The pollen in particular helps to give raw blossom honey its flavour.
One of the consequences of a particularly raw honey with lots of bits like this is that they help to seed raw honey - that is they hasten the process whereby honey solidifies.
This is nothing to worry about - it is actually one of the signs that the honey is raw.
15 comments
Thank you for sharing your knowledge on raw honey, the whole experience has been great even the aftercare,I surly will be extending my raw honey club membership you !!
I have never tasted raw honey before in my life, but I am a convert now, and I will tell all of my friends and family to buy their honey from this site.
Have always loved the taste of honey since i was a kid, Didn`t know the health
benefits of honey till i got older, Used to buy supermarket honey till i came across “Raw Honey” in an online advert..Would highly recommend this product to get the full benefit
of honey..Thank you Tim and “Raw Honey” for keeping in touch through emails..
I am a long-time convert of raw honey and could never go back to the bland commercially produced honey that has no character, flavour or goodness to it. I am lucky enough to live in Brighton and collect your many different flavours direct from your base in 1Kg jars. Heather, Oak and Chestnut are top of my list but I have tried many others. Thank you for flying the flag of raw honey so well.
I first discovered raw honey, without realising that’s what it was, in Greece when I did a favour for my landlord and he gave me a jar of honey from his farm. It was the best honey I had ever tasted and I thought it was because it was from the Greek islands. Now I have tasted raw honey from other sources I know it’s the process that produces a wonderful, subtle flavour. I eat it on my toast every morning now.