FREQUENTLY ASKED QUESTIONS

What is so good about honey? Its just sugar isn't it?

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NO! In short, the benefits of honey go beyond its great taste, it is the original super food. A great natural source of carbohydrates which provide strength and energy to our bodies, honey is also antimicrobial and hygroscopic which makes it a popular food as well as a medicine. It also contains a wide array of vitamins, minerals & amino acids. The vitamins found in honey can include niacin, riboflavin and pantothenic acid; minerals present include calcium, copper, iron, magnesium, manganese, phosphorous, potassium and zinc. Honey has a phytochemical profile which includes polyphenols and other natural health-promoting nutrients that can act as antioxidants.

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Honey is considered beneficial for its antioxidant, antimicrobial, and anti-inflammatory properties, offering a range of potential health benefits, particularly when using minimally processed or raw varieties. It is also a natural sweetener that can be a healthier alternative to refined sugar when consumed in moderation. 

Health and wellness benefits

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• Wound and burn healing: Honey has been used topically since ancient times to treat wounds, burns, and ulcers due to its antibacterial and anti-inflammatory effects. It absorbs water from the wound, which inhibits bacterial growth, and may also stimulate tissue regeneration.

• Soothes coughs and sore throats: Its thick, syrupy texture coats the throat, providing relief for sore throats and suppressing coughs, especially in children over one year old with respiratory infections.

• Rich in antioxidants: Unprocessed honey contains polyphenols and flavonoids that act as powerful antioxidants, protecting the body from cell damage and reducing oxidative stress and inflammation. Darker honeys, such as buckwheat and manuka, tend to have higher antioxidant levels.

• Supports immune function: The anti-inflammatory properties of honey may help support the immune system by regulating the activity of immune cells.

• Promotes gut health: Honey contains prebiotics, which are compounds that nourish beneficial bacteria in the gut and can help soothe digestive issues like indigestion and gastritis. 

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Culinary and dietary advantages :

• Natural sweetener -  Honey is a natural sugar alternative that contains a mix of fructose and glucose. Because it is sweeter than table sugar, you may need less of it to achieve the same level of sweetness.

• Lower glycemic index (GI): Honey has a lower GI score than refined sugar, meaning it doesn't cause blood sugar levels to rise as quickly. However, it still contains calories and is classified as a "free sugar," so it should be consumed in moderation.

• Energy source: The natural sugars in honey make it a good source of quick energy for the body and can provide a steadier release of fuel compared to refined sugar.

• Flavor and preservation: Honey adds unique flavor to dishes and can be used in cooking and baking to replace sugar. Its antibacterial properties also make it a natural preservative.

OK, but I can buy it in the supermarket, what is different about yours?

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Eating honey that is produced locally, is unfiltered and essentially "raw" has significant advantages over that which can be purchased in supermarkets.

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​Bee pollen is full of easily assimilated protein and lecithin, it boosts energy and helps fight allergies. Allergies arise from continuous over-exposure to the same allergens. Honey bees will collect local pollen from various species and it will be present in small amounts in honey that was gathered by bees. When people living in these same areas eat honey that was produced in that environment, the honey will often act as an immune booster. The good effects of this local honey are best when the honey is taken a little bit (a couple of teaspoonfuls) a day for several months prior to the pollen season. For the best allergy prevention, experts advise to get honey with a high pollen content that was collected close to where you live. We make a honey and pollen mix specifically for hay fever sufferers here.

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•  Unlike regular honey, which is flash-pasteurised at high temperatures for a longer shelf life and then filtered for a clear appearance, raw unfiltered honey is only strained to remove large debris like beeswax. This preserves its natural, beneficial components.

• The minimal processing helps retain a high level of bioactive plant compounds, such as polyphenols, which act as antioxidants. These can protect the body from cell damage and have been linked to a reduced risk of chronic diseases.

• Heavy filtration in regular honey removes bee pollen and propolis, which are naturally found in raw honey and offer additional health benefits.

  • Bee pollen is rich in vitamins, minerals, amino acids, and antioxidants, with research suggesting it may have anti-inflammatory and pain-relieving effects.

  • Propolis, a substance bees use to build hives, is believed to have anti-fungal, antibacterial, and anti-inflammatory properties.

• The natural enzymes and low pH in raw honey give it strong antibacterial and antimicrobial effects. This has led to its traditional use in wound care and as a natural remedy for soothing sore throats and coughs.

• Raw honey contains prebiotics that nourish beneficial gut bacteria, contributing to a healthy gut microbiome and aiding digestion, Further, the combination of its nutrients and phytonutrients also provide immune-boosting and anti-inflammatory effects.

• Because it isn't heavily processed, raw honey has a richer, more complex flavour and aroma that varies depending on the flowers the bees visited. Its cloudy or opaque appearance and tendency to crystallise are signs of its unprocessed, pure state. For example, rape seed honey, for those that particularly like it (like me) has a very obvious taste, I could pick this out anywhere. 

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All Hawkswood Hives honey is unheated and unfiltered. It is not pasteurised like commercial honey producers do to break down the sugar crystals. That is why their honey will stay clear on the supermarket shelf. If you heat honey above 45 degrees, it starts to destroy the antioxidants, important enzymes, vitamins, yeasts and other beneficial attributes. People often find that heated honey loses much of its natural aroma and flavour.

Is your honey organic and if so, why doesn't it say so?

 

Yes, honey can be organic, but achieving certification requires strict beekeeping standards that focus on the health of the bees and an environment free of synthetic chemicals. The location of the hives is the primary challenge, as bees can forage for miles. 

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Key requirements for organic honey

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• Foraging area: This is the most crucial requirement, as hives must be placed in a location where nectar and pollen sources consist of either organic crops or uncultivated areas.

  • Distance: The area surrounding the hives must be free of non-organic farms, industrial zones, golf courses, and other sources of pollution within a specified radius, often 3–5 miles (approximately 5–8 km).

  • Resulting difficulty: This makes organic honey production nearly impossible in many countries, such as the UK and the US, where agricultural areas often feature a mix of organic and non-organic practices.

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• Hive management and materials: Organic beekeepers must use natural materials and methods for their hives and bee care.

  • Hive construction: Hives must be made from natural materials, and any paint or coatings must be non-toxic.

  • Feeding: If supplemental feeding is necessary (for instance, during a period of nectar scarcity), bees must be fed organic honey or organic sugar—not conventional sugar syrup.

  • Disease and pest control: Disease and parasites like the varroa mite must be managed using natural treatments, such as organic acids or essential oils, rather than synthetic antibiotics or chemical pesticides.

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• Extraction and handling: The process of harvesting and bottling must also follow organic principles to maintain the honey's integrity.

  • Processing: This includes avoiding pasteurisation or excessive heating that would degrade the honey's natural enzymes and nutrients.

  • Record keeping: Beekeepers must keep meticulous records of hive locations, treatments, and extraction practices to ensure full traceability. 

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Organic vs. raw vs. pure honey

It is very important to understand the differences between honey labels, as they are not interchangeable terms. 

• Organic honey: Refers to honey produced under certified organic standards, meaning no synthetic pesticides, antibiotics, or non-organic feeds are used. It does not automatically mean the honey is raw.

• Raw honey: Is honey that has not been pasteurised (heated above 45°C or 118°F) or heavily filtered, preserving its natural enzymes, pollen, and antioxidants. It can be organic, but is often produced locally in environments that cannot be certified organic.

• Pure honey: Simply means the product contains no added ingredients like corn syrup or other sweeteners. "Pure" does not imply that the honey is organic or raw. 

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The organic challenge in the UK and US

Due to the stringent foraging area requirements, most organic honey sold in the US and all sold in the UK is imported from regions with large, uncultivated areas suitable for organic beekeeping, such as Brazil, Mexico, and New Zealand. For most local beekeepers in densely farmed regions, it is practically impossible to guarantee that their bees won't forage on non-organic crops, making certification unfeasible.

My honey has started to crystallise, what has gone wrong?

 

Absolutely nothing, and in fact this is a very good indicator. Crystallisation is actually a sign of high-quality, pure, and unprocessed honey, and it does not mean the honey has spoiled. This natural process preserves the honey's flavour, texture, and nutritional value, which can even offer culinary benefits. Nectars that lead to rapid honey crystallisation are those with a high glucose-to-fructose ratio and a low water content, such as those from oilseed rape (canola), clover, mustard, and dandelion. Honey from these sources crystallises quickly because glucose, being less soluble in water than fructose, is more prone to forming crystals.  

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Sign of authenticity and minimal processing :

• Proof of purity: When honey crystallises, it's a strong indicator that it is real and hasn't been watered down with cheap syrups, which often resist crystallisation.

• Raw and unfiltered: The process of crystallization happens more quickly in raw and unfiltered honey because it still contains natural particles like pollen and beeswax. These act as "seeds" for the glucose crystals to form around, proving the honey hasn't been stripped of its natural components through harsh heating and filtering.

• Nutrient retention: Commercially processed honeys are often heated to high temperatures (pasteurized) to delay crystallisation and extend shelf life. However, this process can destroy beneficial enzymes, antioxidants, and delicate flavours. Crystallisation indicates the honey was minimally processed, retaining these natural health benefits. 

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Not spoiled, just changed

• Safe to eat: Crystallisation is simply a physical change where glucose separates from water to form crystals. It does not mean the honey has gone bad, and it remains perfectly safe and delicious to eat.

• Quality is preserved: The flavor, aroma, and nutritional value of honey are all retained in its crystallized form. In fact, many honey enthusiasts find it more flavorful or prefer the unique, spreadable texture.

• Easy to restore: If you prefer liquid honey, you can easily reverse the crystallization by gently warming the jar in a bath of warm (not boiling) water until the crystals dissolve. This allows you to enjoy the honey's natural goodness without damaging its beneficial properties. 

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Versatile and less messy to use

• Spreadable texture: Many people enjoy crystallised honey as a convenient, less-messy spread for toast, biscuits, or bagels, as it won't drip off the sides.

• Culinary uses: The thicker texture is useful for cooking and baking. For example, crystallized honey can be used to add texture to oatmeal or yogurt, or it can be blended with butter to create a delicious honey butter spread.

• Intentional crystallisation: Some honey products, known as "creamed honey" or "whipped honey," are intentionally crystallised in a controlled manner to produce an ultra-smooth, buttery consistency that many people prefer for spreading