“Raw honey”, “unpasteurised”, “runny” and “creamed” often appear side by side, but they do not describe the same thing. In this guide, we explain what we mean by raw honey at Beechifa, how to read the wording more accurately and how to choose a honey that suits your taste.
The key points
- In our range, “raw honey” means honey that is unpasteurised and has not been heated.
- “Raw” is not, by itself, a separate harmonised category in European honey legislation.
- “Unpasteurised” does not automatically mean unfiltered, comb honey or runny honey.
- Raw honey can crystallise, so texture alone cannot tell you how a honey was prepared.
What is honey in legal terms?
European rules define honey as the natural sweet substance produced by bees from plant nectar or certain plant secretions. Bees transform and dehydrate it, store it and leave it to mature in the comb.
A product sold as honey must not contain added food ingredients. Its composition is regulated, and it must not be heated so intensely that its essential composition changes or its quality is impaired. Before any optional wording is added, the product must first meet the definition and requirements that apply to honey.
What does “raw honey” mean at Beechifa?
European legislation recognises descriptions such as blossom honey, honeydew honey, comb honey, filtered honey and baker’s honey. It does not define a separate harmonised category called “raw honey”.
That is why we explain exactly how we use the term. At Beechifa, our raw honeys are unpasteurised and have not been heated. We use the wording to distinguish these products from other references in our range, without attaching any medical or nutritional promise to it.
When comparing honey from different brands, look beyond the word “raw”. Check whether the brand explains the process clearly, then consider the floral origin, country of origin, texture and storage advice.
Unpasteurised, unheated and filtered: three different ideas
Unpasteurised
Pasteurisation is a heat treatment. On our raw honey products, we state that the honey is unpasteurised and has not been heated. This describes its processing; it is not a health claim.
Unheated
“Unheated” is more direct: no heat was applied to the honey concerned. This is separate from the temperature the jar may later encounter in your kitchen. Prolonged exposure to high heat during storage or cooking is a different matter.
Filtered or unfiltered
Filtering concerns the removal of particles, while heating concerns temperature. A honey may be filtered without that word telling you whether heat was used. Likewise, “unpasteurised” does not automatically mean that a honey contains pieces of wax or is sold in the comb.
Does raw honey have to stay runny?
No. Honey can be fluid, viscous, partly crystallised or fully crystallised. Its consistency depends on factors including its natural sugar composition, floral origin, time and storage temperature.
Crystallisation is therefore not proof that honey is raw or pasteurised. It is a common physical change. Close the jar carefully, keep it dry and protect it from light and heat sources. Our guide to storing honey after opening explains these practical steps.
Does “raw” describe the flavour?
Not on its own. A honey’s flavour profile mainly comes from its botanical origin and naturally varies. Colour can range from almost colourless to dark brown, while texture, aroma and taste can differ just as widely.
Our range makes that diversity easy to explore:
- Our raw lavender honey is light golden, creamy and distinctly floral.
- Our raw chestnut honey is dark amber with greenish reflections, woody notes and a clear bitterness.
- Our raw thyme honey has a powerful, phenolic character.
These descriptions are tasting guides, not a hierarchy. The right honey is the one that fits your palate and intended use.
How to choose raw honey without getting lost in the wording
1. Check what the brand means by “raw”
A precise explanation is more useful than a standalone word. For us, it means unpasteurised and unheated.
2. Consider the floral origin
It provides an initial sensory guide: floral and gentle, woody and bitter, or more intense. Colour, texture and aroma descriptions can help you narrow down your choice.
3. Read the mandatory information
Look for the product name, origin, net quantity, best-before date, lot identification and details of the responsible food business. These facts are more helpful than a long list of promotional expressions.
4. Choose for the way you will use it
A floral, creamy honey works beautifully on toast or with yoghurt. A woody or more intense honey can add contrast to cheese, sauces or glazes. When cooking with honey, remember that its sugars brown quickly, so heat needs attention.
Frequently asked questions
Is raw honey always better?
“Better” depends on the criterion. In our range, the term describes the absence of pasteurisation and heating, not universal superiority. Compare origin, flavour, texture and intended use as well.
Does crystallisation mean honey is raw?
No. Many honeys crystallise naturally whether or not they carry that wording. Texture alone does not reveal the preparation method.
Can raw honey be used in cooking?
Yes. If you want to retain more of its aromatic profile, add it towards the end of preparation or after cooking. For marinades and glazes, watch the heat and browning; our guide to cooking with honey covers the practical details.
Conclusion
At Beechifa, we give “raw” a clear meaning: the honeys carrying this description are unpasteurised and have not been heated. That information does not replace floral origin, tasting notes or mandatory label details. Taken together, these points help you choose according to your taste and the way you plan to use the honey.
Explore our raw honeys and compare their profiles, from floral to woody, without assuming that one style is inherently superior to another.
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