During the extraction and packaging process, no heating is applied, and thus all the precious ingredients such as enzymes, mineral substances, pollen grains, sugars, etc. remain intact.

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

Crystallization is a natural property of honey and does not cause any change in its biological or nutritional value. The time it takes to occur depends on the ratio of natural sugars present in each honey.

We can return it to its liquid form, preserving all its characteristics, by heating it in a bain-marie at a water temperature of 40 to 45 °C.