Most of the honey found in the grocery store is not raw honey but “commercial” typical honey, which has been pasteurized (heated at 70 degrees Celsius or more, followed by rapid cooling) and filtered so that it looks cleaner and smoother, more inviting on the shelf, and easier to handle and package. Pasteurization wipes out any yeast cell in the honey and prevents fermentation. It also slows down the speed of crystallization in liquid honey. On the downside, when honey is heated, its delicate aromas, yeast and enzymes which are responsible for activating nutritional supplements in the body system are partially destroyed. Hence, raw honey is assumed to be more nutritive than honey that has undergone heat treatment.

Classified by fine textured crystals, raw honey looks milkier and features particles and flecks composed of bee pollen, honeycomb bits, propolis, and broken bee wing fragments. Raw and unfiltered honey is relatively low in moisture content (14% to 18%) and has an excellent antioxidant level. It will eventually usually granulate and crystallize to a margarine-like consistency after a couple of months. Many individuals prefer to spread it on bread and waffles, dissolve it in hot coffee or tea, or use it for cooking and baking.

Among suppliers there exists no uniform code of using the term “raw honey”. There isn’t any strict legal requirements for claiming and labelling honey as “raw”. You may even find raw honey that are unprocessed but slightly warmed up to retard granulation for a short period of time and allow light straining and packing into containers for sale. Utilizing as little heat as possible is a sign of careful handling.

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