Raw honey is unheated and unfiltered, so it keeps the enzymes, pollen and aroma that processing strips away. Pasteurised, mass-market honey is heated and fine-filtered for a clear, runny, long-life jar, at the cost of much of its character. Here is the real difference.
What is raw honey?
Raw honey goes from hive to jar with minimal intervention: it is strained to remove wax and bits, but not heated or fine-filtered. That means it keeps its natural enzymes, traces of pollen and full aroma. It is often cloudier than processed honey and will crystallise over time, both signs of a honey left close to its natural state.
What is pasteurised honey?
Most supermarket honey is heated and passed through fine filters. This gives a clear, smooth, pourable honey with a long shelf life that resists crystallising. The downside is that heat and filtering remove pollen and reduce the delicate aromas and enzymes, leaving a milder, more uniform product.
The difference in practice
- Flavour: raw honey tastes of its source, thyme, pine or wildflower. Processed honey is milder and more generic.
- Pollen and enzymes: retained in raw honey, reduced by heat and filtering.
- Appearance: raw is often cloudy and crystallises, processed stays clear and runny.
Does raw honey crystallise?
Yes, and it is a good sign, not a fault. Stand the jar in a bowl of warm water to return it to a runny state, and never boil or microwave it, which damages the honey.
Is raw honey better?
For flavour and for keeping honey close to its natural state, many people think so, which is why raw Greek honeys are so prized. Just remember honey is still a sugar whichever type you choose, so enjoy raw honey for its quality and taste. To pick a good one, see Greek honey types and how to choose.
A note on safety: honey should never be given to babies under 12 months, as it can carry spores linked to infant botulism. It is also still a sugar, so enjoy it as a treat rather than a health supplement.
