More and more people are looking for less processed foods and are encountering a phrase that causes confusion: raw honey.
Raw honey is honey that has been minimally handled after leaving the hive, better preserving its natural behavior, texture, and some of the compounds most sensitive to heat.
What differentiates it from other honeys
Honey naturally contains enzymes, floral aromas, and small pollen particles.
When honey is heated to facilitate packaging or delay crystallization, it is still honey, but some of these more delicate components are reduced.
These include natural enzymes such as diastase and invertase, as well as some temperature-sensitive aromatic compounds.
That is why minimally processed honey better retains its original nuances.
The value of pollen in honey
Pollen is present in small amounts and acts as a botanical fingerprint.
Its analysis makes it possible to identify the floral origin and, in many cases, also the geographical origin of honey.
When filtration is very intense, part of that pollen disappears, and with it, part of that natural information.
Our honey: minimal intervention and known origin
Our artisanal raw honey is produced in La Punta de Tijarafe, La Palma, from the nectar of local flowers and the work of the Canarian black bee.
It is harvested cold and packaged as it comes out of the honeycomb: unpasteurized, without aggressive filtering, and without additives, syrups, or added sugar.
This allows it to better preserve its enzymes, natural pollen, and distinct aromas.
Its flavor changes slightly depending on the blooming, because each harvest reflects the moment and environment from which it comes.
Why raw honey crystallizes
Crystallization is a natural process.
It depends on the type of flower, the natural sugar composition, and the storage temperature.
That is why raw honey can crystallize over time without losing quality.
In fact, it is often a common sign of authenticity and minimal intervention.
More than food
Choosing honey from a known origin also means supporting local beekeeping and a landscape where bees are essential for pollinating crops and fruit trees.
Knowing where honey comes from, how it is produced, and what it preserves helps to better appreciate what is inside each jar.
References consulted
- Yücel, Y. et al. (2023). Comparing the melissopalynological and next generation sequencing methods for determining botanical origin of honey.
- Liu, C. et al. (2023). Tracking adulteration of nectar honey varieties using a high-resolution melting qPCR technique validated with melissopalinology.
- Wang, X. et al. (2023). Accelerated loss of diastase in mānuka honey: Investigation of mānuka specific compounds.
- Sajid, M. et al. (2019). Changes in HMF content and diastase activity in honey after heating treatment.
