During the extraction and packaging process, no heating is applied, and consequently, all the valuable components such as enzymes, minerals, pollen grains, sugars, etc., remain intact.

Its water content is below 17%, allowing the honey to remain preserved for many years if kept in a cool, dry, and dark place.

Crystallization is a natural property of honey and does not cause any change in either its biological or nutritional value.

The time it takes to crystallize depends on the ratio of natural sugars present in each honey. We can return it to its liquid form while keeping all its characteristics intact by heating it in a double boiler at a water temperature of 40 to 45 °C.