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

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

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

The time it takes for crystallization to occur depends on the ratio of natural sugars contained in each type of honey.

We can return it to its liquid form while keeping all its characteristics intact by heating it in a water bath at a temperature of 40 to 45 oC.