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

Its water content is below 17%, allowing the honey to be preserved for many years untouched 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 crystallize depends on the ratio of natural sugars contained in each honey.

We can restore it to its liquid form while keeping all its characteristics intact if we heat it in a water bath at a temperature of 40 to 45 oC.