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

Its water content is below 17%, allowing the honey to be preserved for many years unspoiled 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 occur depends on the ratio of natural sugars contained in each type of honey.

We can restore it to its liquid form while keeping all its characteristics intact by warming it in a water bath at a temperature of 40 to 45 °C.