Free Delivery above 250 AED / Lower Shipping fee – only 15 AED!

Raw Honey vs Regular: How honey is made?

Honey is a timeless delight that has graced our tables for centuries. Its golden hues and sweet nectar-like flavour have made it a staple in kitchens worldwide. However, not all honey is created equal. In this article, we’ll delve into the intriguing world of honey production, focusing on the exquisite treasure known as raw honey.

Raw Honey vs Regular

The Journey from Flower to Jar

The journey of honey begins when hardworking bees (called foragers) collect nectar from various flowers. They use their remarkable proboscis to sip the nectar and store it in their honey stomachs, where enzymes start to break down the complex sugars. Once back at the hive, the foragers regurgitate this partially digested nectar to other worker bees, who will deposit it into the honeycomb cells. Then, through fanning and dehydration, they reduce the water content of the nectar until it thickens into what we recognize as honey. As most of us know, regular honey undergoes one more step – filtering and pasteurization.

Regular honey is typically pasteurized, which involves heating the honey to high temperatures to kill any potential yeast cells and improve its shelf life. While this may make it smoother and more liquid, it also destroys some beneficial enzymes, antioxidants, and pollen particles in raw honey.

Raw honey, on the other hand, is a pure, unadulterated gift from the bees. It’s collected straight from the honeycomb without any heating or filtering. This means that raw honey retains all the natural goodness bees worked so hard to create. It’s thick, cloudy, and often contains tiny bits of beeswax, pollen, and propolis.

The most remarkable aspect of raw honey is its rich enzyme content. These enzymes, like amylase and invertase, have various health benefits and contribute to the unique flavour profile of raw honey. Moreover, when consumed regularly, raw honey teems with pollen, which can help with seasonal allergies.

The Taste Test: Raw vs. Regular

When it comes to taste, raw honey offers a more nuanced experience. Its flavours can vary greatly depending on the flowers visited by the bees. This results in a diverse range of aromas, from acacia honey’s floral notes to buckwheat honey’s earthy tones.

Regular honey, after pasteurisation, often has a milder flavour profile consistent across batches. While it may appeal to those looking for a uniform taste, it lacks the depth and complexity that raw honey fans cherish.

The Health Benefits

Raw honey is often celebrated for its potential health benefits. It’s packed with antioxidants to boost your immune system and help fight inflammation. The enzymes in raw honey can aid digestion, and the pollen content may alleviate allergy symptoms when consumed in small amounts regularly.

Due to its pasteurisation process, regular honey will lose most of these health-enhancing properties. The high heat can degrade the enzymes and antioxidants present in the honey.

RAW is not the same as organic

In the world of honey, regulations can sometimes be confusing. Regarding raw and organic honey, the rules vary from country to country.

Raw honey, for instance, is a natural wonder that should not undergo pasteurization or processing. It’s all about preserving its raw, unadulterated goodness.

On the other hand, organic honey takes a different path. To earn that “organic” label in the United States, it must come from bee farms that meet the stringent organic livestock standards of the USDA. This means a wholesome environment where bees, flowers, and honey aren’t exposed to harmful pesticides or chemicals, aligning with the USDA’s criteria.

Interestingly, while organic honey is about keeping things clean and natural, there’s no strict prohibition against pasteurization or processing. So, even if approved by organic standards, you might encounter pasteurized and processed organic honey, which will lack health benefits.

the bottom line

In the raw honey vs. regular honey debate, the choice ultimately comes down to personal preference. Raw honey is the way to go if you’re looking for honey that retains all the natural goodness that bees provide and boasts a complex flavour profile. However, if you prefer a consistent taste and smoother texture, regular honey might be your preference.

As a beekeeper and lover of all things bees, I highly recommend trying raw honey. It’s a testament to bees’ incredible work and nature’s beauty. Whether drizzled on warm toast or stirred into your tea, raw honey is a gift worth savouring.

In conclusion, when you choose raw honey, you’re not just selecting a sweetener; you’re embracing a remarkable journey from flower to jar that captures the essence of the bees’ tireless work and the wonders of the natural world. So, the next time you dip your spoon into a jar of honey, consider the choice between raw and regular and savour the sweet truth of honey production.

×