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 undisturbed in a cool, dry, and dark place.

Crystallization is a natural property of honey and does not cause any change in its biological or nutritional value.

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

We can return it to its liquid form while preserving all its characteristics by heating it in a water bath at a temperature of 40 to 45 °C.