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Honey FAQ: Frequently Asked Questions About Honey

Honey FAQ: Frequently Asked Questions About Honey

We hope our website has answered every question you have. Here's a compiled list of a lot of the questions we have encountered about Honey.

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Raw honey has been kept at tempuratures below 40 degrees C

Pasteurized honey has been boiled over 110 degrees C for at least 2 minutes.

Raw honey is packed with nutrients and beneficial minierals. These also help the honey to last forever! Pasteurized honey does not have any live nutrients, and has a 1 year shelf-life.

Click the link below to learn more about raw, unpasteurized and pasteurized honey.


  • Honey contains antioxidants, a wide array of vitamins, minerals and amino acids.
  • Heals wounds, burns, cataracts, skin ulcers, sores and scrapes.
  • Provides a protective barrier for wounds.
  • Kills bacteria and germs.
  • Reduces inflammation.
  • It's amino acids and vitamin C speed the growth of healthy tissue.
  • It's a natural source of energy. It enlivens the body, makes muscles stronger, refreshes nerves, cheers up, sharpens the mind, and gives sound sleep.
  • Soothes sore throats.


Honey is harvested from hives in it's natural liquid form. Creamed Honey and Liquid Honey can both be raw, unpasteurized, or pasteurized.

Some farmers or corporations will bottle the honey right away (raw honey) or heat and process the honey (pasteurize).  

There are several different ways of creaming honey - whipping it, adding starter crystals to the liquid honey or freezing the honey. We choose freezing the honey since this is the best way (in our opinion) to keep the honey as pure as possible without adding anything to it (starter crystals) or destroying it through heat created by friction (whipping it).

We have some helpful videos and more about Creamed Clover Honey here.


Liquid Honey is measured in millileaters. Creamed Honey is measured in grams. They are measured differently because one is liquid and one is solid.

A 375ml Liquid Honey and a 500g Creamed Clover Honey are the same size jar! Here's a handy conversion chart for you.

375ml = 500g

750ml = 1kg

2.25L = 3kg

5.25L = 7kg


All liquid honey will eventually crystallize. It is just the nature of all sugar solutions. Crystalized honey can still be used!

If your honey does crystallize then place the container in a warm pot of water and gently heat it over the course of an hour or so. This will reliquify the honey without destroying the nutrients. Microwaving the honey will destroy the nutritional properties of the honey.

Annanie made a little video about this topic specifically!


We would not go so far as to make such a generalization, our honey is pure from the hive to the bottle then stocked in many local retailers.

FoodSafetyNews.com wrote this article in November 2011 which we found very interesting and helpful when faced with this question: Is it true that honey in stores, is not real honey?

The artcile begins:

"More than three-fourths of the honey sold in U.S. grocery stores isn’t exactly what the bees produce, according to testing done exclusively for Food Safety News.

The results show that the pollen frequently has been filtered out of products labeled “honey.”

The removal of these microscopic particles from deep within a flower would make the nectar flunk the quality standards set by most of the world’s food safety agencies.

The food safety divisions of the World Health Organization, the European Commission and dozens of others also have ruled that without pollen there is no way to determine whether the honey came from legitimate and safe sources."


Our honey is completely raw, unfiltered honey. We do use double settling tanks however to make sure that large pieces (and most small pieces) are removed from the honey. Because of the pureness of our honey however you will sometimes find little black flecks or pieces in the honey. This does not happen very often however and is completely harmless. It is a sign that the honey you are eating is completely natural, raw honey.


I am so glad you asked. We go to extraordinary effort to make sure all the ingredients we add to our flavoured honeys are the highest quality available and the companies are ethical in how they treat their workers as well as the environment. Our flavour ingredients are only real ingredients with NO ADDITIVES like sugar, wheat, corn, nuts, preservatives, etc. We also use only raw, organic ingredients where it is feasible and safe to do so :)


Nature's Magical Combination for Health and Well-Being

Honey has been used for millennia as a natural super-food and giver of health. Packed with minerals, vitamins, and amino acids, honey contains nearly all of the nutritional essentials for life, mixed in a pure, natural and tasty form. Cinnamon too has a long history in natural medicine, being used to treat maladies as varied as stomach bugs and toothache. It should be no surprise that combining the two can have huge beneficial effects on your health, almost too many to count, but here are just seven of the ways honey and cinnamon can improve your well-being.

Allergy Prevention and Immune System Boost
Both raw honey and cinnamon have long been used to help alleviate allergies. Honey in particular works as a natural preventative for hay fever, as the traces of local pollen it contains gives the immune system chance to adapt before the air is filled with it in summer. Cinnamon is rich in antioxidants which help clear the body of harmful free radicals, and the two ingredients work exceptionally well together to give your immune system a vital boost.

Heart Disease
A regular breakfast ofhoney and cinnamon on bread is believed to help keep blood vessels clear of blockages, promote healthy circulation, and reduce the strain on your heart. Not only is this combination a much healthier alternative to sugar-laden jams or fatty butter, it's delicious too!

Blood Sugar Control
Sadly, few of the sweet treats that we enjoy so much are good for us. A high consumption of processed sugars has been shown to increase the risks of diabetes, as well as causing weight gain. Honey and cinnamon is a double-barrelled solution to this problem: pure honey gives a natural, unprocessed hit of sweetness to our foods, while cinnamon has been found to increase hemoglobin A1C levels in the blood, leading to more effective control of blood sugars and thus a reduction in fatigue.

Weight Control
Following on from this, another benefit of regularly eating honey and cinnamon is easier weight control. While there is no "magic bullet" solution to losing weight, both honey and cinnamon help you shed the pounds by keeping your sugar levels steady. This means that your cravings for sweet foods are reduced, and your body is less prone to stockpiling supplies of excess sugar in the form of fats.

A Cold Cure
On a winter's evening when you're beset by sniffles, nothing beats a mug of hot water mixed with honey, cinnamon, and lemon juice. Not only does this powerful combination help to clear your sinuses, but the strong antibacterial properties of both honey and cinnamon come to the aid of your immune system to fight off the bug.

Relief from Joint Pain
Both honey and cinnamon have strong anti-inflammatory qualities, and when taken together they can be a powerful reliever of joint pain. Studies have suggested that in the long term, a daily dose of honey and cinnamon is effective even against the pain of chronic arthritis.

Easing of Digestive Problems
Honey and cinnamon's anti-bacterial and anti-inflammatory aspects can also have great benefits for your digestive system. Regular consumption can ease stomach aches and pains, reduce gas, and calm the symptoms of irritable bowel syndrome.

The fact that the combination of honey and cinnamon has been so highly valued for thousands of years shows how beneficial it can be for your body, so why not see for yourself how this age-old natural remedy could boost your health and improve your well-being?


Cinnamon is separated into two main categories: cassia cinnamon and Ceylon cinnamon. While both are harvested in sheets found beneath the bark of trees belonging to the same scientific family, they produce distinctly different products. The two types of cinnamon are differentiated by the way they are harvested, their taste, their smell, and the chemical compounds found within them. Let’s start with the most commonly available version: cassia cinnamon.

Cassia cinnamon is what you probably know as cinnamon, the ground red-brown powder that’s found in spice cabinets and suburban grocery stores across the country and the world. Before it's ground, when it's in bark-like form, cassia cinnamon is rougher in texture, darker in color, and rolled in thicker sheets than Ceylon cinnamon. Cassia cinnamon’s potency is what made it the go-to for home cooks and industrial producers—it has a more intense flavor, so a little bit of that special powder goes a long way.There are three specific types of cassia cinnamon—Indonesian, Chinese, and Saigon—all with different levels of flavor and situations that they are best suited for. Indonesian cassia is the sweetest and most mild of the cassia cinnamons, and is the most common in America. Chinese cassia, on the other hand has a strong, bitter flavor. Chinese cassia isn’t as common in the States, and is mainly used medicinally in China. And then there’s Saigon cassia, which is intensely fragrant and flavorful, almost spicy, and generally our preferred cassia variety.

Now, let’s talk about Ceylon cinnamon, a variety sometimes referred to "true" cinnamon" and native to Sri Lanka. If you ask us, this is the good stuff, and like most good things, it’s a little more expensive and a little harder to find at your standard-issue grocery store. When Ceylon cinnamon is harvested, the sheets that are taken from the tree are usually processed by hand and rolled into flat layers that are much thinner and finer in texture than those rolled from cassia cinnamon.And then there’s the taste.

Ceylon cinnamon’s flavor and aroma are extremely mild and delicate—it definitely reads as "cinnamon," but with subtle, almost floral notes in there. Tasting Ceylon cinnamon is like listening to your favorite vinyl record on a $4,000 stereo system, from the comfort of a leather Eames lounge chair, while cassia cinnamon is like listening to an mp3 version of the same album on the stereo in your friend Steve’s 1993 Honda Civic. You can still appreciate the music in the car, but...the chair. That’s where you want to be.Some people will tell you that that cassia cinnamon is "fake" cinnamon and Ceylon cinnamon is real cinnamon. This is not true. They are both real types of cinnamon, but we're inclined to think that Ceylon is a higher quality spice across the board. Using cassia cinnamon is totally fine, but Ceylon cinnamon is definitely worth seeking out, especially if you're a cinnamon-flavored dessert enthusiast. For the sake of your taste buds, your food, and the speakers in your friend Steve’s Honda Civic. Everyone wins.

Special Thanks to Bon Appetit for sharing their wisdom


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