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

Its water content is below 17%, and thus honey can 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 either its biological or nutritional value.

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

We can restore 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.