During the extraction and packaging process, no heating is applied, and consequently, all of its valuable 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 unblemished in a cool, dry, and dark place.

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

The time it occurs depends on the ratio of natural sugars present in each honey.

We can restore it to its liquid form while preserving all its characteristics by warming it in a water bath at temperatures between 40 to 45 oC.