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As a beekeeper, I get asked a lot of interesting questions about bees and honey. Honey looks simple enough. It’s just… honey, right? It sits quietly on supermarket shelves in neat rows of golden jars. Then one day you find yourself standing there, staring at all the options, raw, organic, pure, creamed, local, imported … and you wonder:
Which one is the good honey and suddenly it doesn’t feel so simple.
The question gets more complex the longer you look. Why is one jar crystal clear and another cloudy? Why does one cost twice as much? What does “raw” really mean and is there actually a difference, or is it just clever labelling?
From the outside, honey seems straightforward. But once you start learning about how it’s produced, processed, handled, and stored, you realize there’s a lot more going on behind that lid.
So, I thought to break it down a bit for you to make it clearer to understand what actually is in that jar of glistening delicious looking honey liquid?
Quality & Processing: Raw vs. Processed
What’s the difference between raw and processed honey?
Raw honey is typically unheated or warmed to induced the flow for bottling into jars and is minimally filtered. That means it keeps more of its natural enzymes, pollen, antioxidants, and beneficial compounds.
Processed honey, on the other hand, is often pasteurized (heated at high temperatures) and heavily filtered. This gives it a smoother appearance and longer shelf stability for supermarket shelves. Heating can degrade some of its natural properties and prevents it from crystallizing.
If you’re choosing honey for potential health benefits, raw or pure is generally the better option.
How do I know if my honey is pure or fake?
Adulteration is a real concern. Honey ranks as about the 5th most adulterated food globally! Some commercial products are diluted with corn syrup or sugar syrup to cut costs and extend the yield of the honey harvested. Not a nice thought, so buyer beware. If it is cheap, it probably is not a good quality honey. Remember that old saying … you get what you pay for.
So, here are the signs of high-quality honey:
- It crystallizes over time
- It has a complex aroma and flavour
- It lists a clear floral source or region
- It comes from a reputable beekeeper or brand
Ultra-clear honey that never crystallizes can sometimes indicate heavy processing.
Is organic honey worth it?
Lots of people ask us if our honey is organic. Since The House of Honey’s bees live in the pristine forest of Western Australia, they are as good as organic can get without the added price tag.
“Organic” typically means the bees forage in areas free from pesticides and chemicals which can be difficult to guarantee. Farmers can overspray and as the bees can travel up to three kilometers to look for nectar there is a lot to control around the bees.
In many cases, local, raw honey from a trusted beekeeper such as The House of Honey can be just as high quality as certified organic. The certification adds cost, but not necessarily better nutrition.
What is creamed honey?
Yum, that delicious white whipped up honey that you can feast directly on straight from the jar!
Creamed honey isn’t true cream and is not perishable, it’s simply honey that has been intentionally or deliberately left to “seed” or crystalise in a controlled way to create a smooth, spreadable texture.
When I was a kid, this was my favourite honey. So delicious on toast, crumpets and spooned from the jar straight into my mouth!
Health, Nutrition & Safety
Is honey better than sugar? A popular question I might add.
Honey has a slightly lower Glycemic Index (GI) than refined sugar and contains trace antioxidants and enzymes. However, it is still a sugar but is made of complex sugars. I think you can say in a nutshell that the key difference is that honey is less processed and contains beneficial compounds. Take Jarrah Honey for example, it has a low GI and that is because it is high in fructose not glucose. The high-fructose, low-glucose profile means it is metabolized differently and it is known for its high prebiotic content, which promotes beneficial gut bacteria and helps manage digestive issues.
Can babies eat honey?
The short answer is No.
Honey should never be given to infants under one year old due to the risk of infant botulism. Their digestive systems are not developed enough to handle potential spores.
After one year of age, honey is considered safe.
Does local honey help allergies?
I have lots of people coming to us for local honey to help desensitize them to local pollens in the air. Scientifically, the evidence is limited and not conclusive but some individuals swear by it and we support this way of thinking to combat hay fever. Naturally, it should not replace medical allergy treatment.
Can diabetics eat honey?
I think it is clear to mention that honey still raises blood glucose. Whilst I mentioned it is lower as a Glycemic Index, it must be consumed cautiously and in moderation.
Anyone with diabetes should monitor blood sugar response and consult their healthcare provider.
Why is honey good for sore throats?
Honey is naturally antibacterial and anti-inflammatory so it is great to coat the back of the throat, reducing irritation and suppressing coughs. Over our time as beekeepers, we have seen studies proving it can perform as well and even better than over-the-counter cough syrups.
Does honey expire?
People always ask me this question and the answer is no, definitely not in the traditional sense.
Because of its low moisture content and acidic pH, honey is naturally shelf-stable. Archaeologists have found edible honey in ancient tombs that is still edible, albeit dark in colour, it had not degraded at all.
Honey stored properly (sealed, cool, dry place), it can last indefinitely.
Why did my honey crystallize?
Crystallization is completely natural especially in raw honey.
It happens when glucose separates from water and forms crystals. It’s not a result of being spoilt, in fact, it’s often a sign the honey hasn’t been overly processed. That is heat treated. Don’t despair, you can bring it back to liquid honey again by placing the jar in warm (not boiling) water and let it slowly liquefy. Please don’t microwave it, as the high heat will degrade beneficial compounds.
Should honey be refrigerated?
Simply put, I’d say no. Refrigeration speeds up crystallization so store your honey pot at room temperature in a sealed container. As I mentioned it is not a perishable product so doesn’t need to be chilled at all.
Is honey bee vomit?
Occasionally this question comes up. Technically, bees collect nectar into a special organ called the “honey stomach”, this is not like a cow’s stomach, it is not their digestive stomach.
The nectar is regurgitated and enzymatically transformed, what a marvel, clever bees. This process is part of their honey production process. Plus, they don’t have shopping bags to carry the nectar home so this make perfect sense to me.
How many bees does it take to make a jar?
It takes approximately 12 bees’ entire lifetimes to produce just one teaspoon of honey.
A single jar represents thousands of collective foraging trips of these gorgeous little critters. So please don’t waste a drop of this liquid gold.
Final Thoughts
So …. now that I have tidied up some common questions, you won’t look at a jar of honey the same way again. Truly, those bees are incredible and even Albert Einstein said, “If the bee disappeared off the face of the Earth, man would only have four years left to live”. So, lets look after them they are very special and the next time to pick up a pot of honey, I hope you have the answers to your questions that will help you select the best pot of honey that is full of nutrition, flavour and care for the bees from the beekeeper!
