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

The 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 either its biological or nutritional value. The time it occurs depends on the proportion of natural sugars present in each honey.

We can return 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 °C.