What is raw honey and how is it different from regular honey?

Raw honey is extracted from the hive and strained without heating above 118°F (48°C) or pasteurizing. Regular honey is pasteurized at 150–170°F, which kills beneficial enzymes, reduces antioxidant content, and destroys natural yeasts. Raw honey retains all its pollen, propolis, and 200+ bioactive compounds.

Does honey expire or go bad?

Honey is one of the only foods that never truly expires when stored properly. Its low moisture content (below 18%), acidic pH (3.2–4.5), and natural hydrogen peroxide production inhibit bacterial growth. Archaeologists have found 3,000-year-old honey in Egyptian tombs — analysis confirmed retained characteristic sugar composition and antimicrobial properties. Crystallization is normal and does not mean honey has gone bad.

How many types of honey are there?

There are over 300 distinct honey varieties worldwide, classified primarily by floral source. Common types include clover, wildflower, manuka, buckwheat, acacia, and orange blossom. Each variety has a unique flavor profile, color, and nutritional composition determined by the nectar source.

Is honey healthier than sugar?

Honey contains antioxidants, enzymes, vitamins, and minerals that table sugar lacks entirely. A 2022 meta-analysis of 18 clinical trials found honey lowered fasting blood glucose, total cholesterol, and triglycerides compared to sugar. However, honey is still a concentrated sweetener at 64 calories per tablespoon and should be consumed in moderation.

How can you tell if honey is real or fake?

Look for "True Source Certified" or single-origin labeling. Real honey crystallizes over time (fake honey often stays liquid indefinitely), has a complex aroma matching its floral source, and lists only "honey" as an ingredient. Lab testing (C4 sugar analysis, NMR profiling) is the only reliable way to detect adulteration — home tests like the water or thumb test are unreliable.

Can you give honey to babies?

Never give honey to infants under 12 months old. Honey can contain Clostridium botulinum spores that cause infant botulism — a rare but potentially fatal illness. After age 1, a child's digestive system is mature enough to handle these spores safely. This applies to all forms of honey, including cooked and baked goods containing honey.

Raw Honey Guide: Discover 210+ Honey Varieties

Your independent guide to raw honey — explore every variety from mild everyday clover to rare single-origin manuka. Find local producers, compare flavors, and learn what makes each honey unique.

Raw Honey Guide — collection of artisan honey jars from around the world

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Featured Honey Varieties

Pure Clover Honey - USA

USA · CLOVER · $8.99–$12.99/jar

Light, mild clover honey from the American heartland. Perfect for everyday use with a clea…

New Zealand Manuka UMF 15+

NEW ZEALAND · MANUKA · $54.99–$74.99/jar

High-grade Manuka honey with potent medicinal properties and intense flavor.

Florida Orange Blossom Honey

USA · ORANGE BLOSSOM · $12.99–$17.99/jar

Classic Florida orange blossom honey with bright citrus notes and light amber color.

New York Buckwheat Honey

USA · BUCKWHEAT · $11.99–$16.99/jar

Dark, robust buckwheat honey with molasses-like complexity from upstate New York.

Hungarian Acacia Honey

HUNGARY · ACACIA · $15.99–$21.99/jar

Classic Hungarian acacia honey with exceptional clarity and mild sweetness.

French Lavender Honey

FRANCE · LAVENDER · $19.99–$28.99/jar

Aromatic lavender honey from the fields of Provence with floral perfume.

Browse by Floral Source

OTHER (37) WILDFLOWER (23) CLOVER (21) MANUKA (19) ORANGE BLOSSOM (15) ACACIA (15) BUCKWHEAT (11) LAVENDER (11) EUCALYPTUS (11) LINDEN (11) SAGE (9) SOURWOOD (9)

Browse by Origin

USA NEW ZEALAND OTHER AUSTRALIA ITALY FRANCE CANADA SPAIN

What Is Raw Honey?

Raw honey is extracted from the hive and strained without heating above 118°F (48°C). Unlike supermarket honey — often pasteurized at 150°F+ and ultra-filtered — raw honey retains its natural enzymes, pollen, propolis, and over 200 bioactive compounds. Research published in the Journal of Apicultural Research shows raw honey has significantly higher antioxidant activity than processed varieties.

The flavor, color, and nutritional profile of honey depend almost entirely on the floral source — the flowers bees visit to collect nectar. Manuka from New Zealand tastes nothing like mild clover from the American Midwest, or the intensely floral lavender honey of Provence. Exploring these differences is the heart of what we do.