As the founder of a Honey brand that is completely transparent in it’s functioning, we get many calls in a day from our potential customers asking us about what is the best Honey and how to identify it. We have decided to write a series of blogs answering some of the most asked questions. This is the first blog in that series and we have answered a few questions in this Blog.
How do you trust that the Honey we are selling is pure?
The only way to really know the purity of Honey is to chemically test it in a laboratory (none of the other methods are accurate), that is why we test every batch of our Honey in a FSSAI & Agmark approved lab before bottling it. The trust of our customers is the single most important thing for us and we will do everything possible to keep that trust strong. You can blindly trust that anything you purchase from the Honey & Spice will be of the highest quality.
What is so special about our Honey?
Honey & Spice sells mainly Raw Honey, which is Honey in it’s pure original form with nothing added or removed from it. The popular brands sell only processed Honey which is not really Honey as all the beneficial enzymes, pollen etc get’s destroyed in the processing and the resulting Honey is more of a sugar syrup.
Raw Honey is Honey the way it is in the Hive with all the beneficial pollen, enzymes etc intact.
Is crystallised Honey pure?
Sometimes you could have seen that Honey becomes like a creamy granulated substance like in the picture below.
This can happen fully or partially in a jar of Honey and our customers usually tend to doubt the quality of the product the moment they see the Honey turn like this. However, only pure raw Honey will crystallise like this and popular brand’s Honey will not crystallise as they add anti granulation chemicals to keep the Honey in liquid form throughout the year.
So next time if you see a jar of Honey that is crystallised do not conclude that it is adulterated, it might actually be pure Honey. Brands usually add anti granulation chemicals in the Honey to prevent the granulation/crystallisation.
However, not all honey that is in liquid form is processed because the composition of Honey (the ratio of fructose & glucose) and the storage temperature determines whether the Honey will crystallise or not.
