Honey has been used for centuries for its nutrients, anti-fungal and anti-bacterial benefits.
Made by honey bees and the nectar of flowers, it’s one of nature’s sweetest gifts. Being rich in antioxidants, vitamins, minerals and enzymes, honey can help boost immune function, and aid digestion, skin conditions and allergies. The colour and taste of honey will vary depending on the nectar the honey was derived from, ranging from dark and aromatic to light and subtle flavours.
The type and amount of processing involved in producing honey also determines whether it’s raw, organic or regular.
Raw honey is as close as you can get to eating honey straight out of the hive. It’s non-GMO, chemical-free and minimally processed, which allows it to retain its vitamins, minerals and enzymes. It often contains small particles of wax, honeycomb and pollen – which contain additional health benefits – from being unfiltered and can form granules over time; a good sign that it hasn’t been heated at high temperatures. Simply placing the honey jar under warm water will soften the granules.
Organic honey is non-GMO, chemical-free and is slightly runnier and more clarified than raw honey, due to being strained to remove wax, honeycomb and pollen particles. It’s rich in flavour and packed with nutrients from only being treated at low temperatures. Certified organic honey means it has complied with strict organic standards, including protecting the welfare of bees and the surrounding environment.
Regular honey is typically treated at higher temperatures to kill yeast that may ferment, and in the process destroys honey’s natural nutrients. Regular honey is strained to remove pieces of wax, honeycomb and pollen, and may contain added sugars, colours or flavours to enhance the appearance and taste after being treated at high temperatures.