What is raw honey?
Raw honey is honey that has not been heated above the natural temperature of the hive (40-45 degrees Celcius). Not heating the honey above it’s natural temperature ensures that all the enzymes and probiotics are preserved.
Why does your honey crystallise and how do I make my honey runny again?
The enzymes in raw honey cause the honey to crystallise. This is a totally natural process and is an indication that your honey is raw and still actively medicinal. Honey outside of the bee hive should always go solid in the jar ~ this is honey’s natural state! The darker the honey the longer it will take to crystallise/candy. It is the heat of the hive that keeps the honey liquid. If you want to make your honey liquid again simply place the jar of honey in warm water.
Do you do a Manuka honey?
Manuka honey is a New Zealand honey that is from the leptospermum family. Manuka has had a lot of research done on its medicinal qualities. Australia has several leptospermum species that produce honey. All raw honeys are medicinal. To select a highly medicinal honey look to colour and flavour. Research shows that the darker the honey the more medicinal and the stronger the flavour the more medicinal.
Do I damage my raw honey by cooking/heating?
Heating honey does damage the nutritional quality of your honey. The longer and the higher the temperature the honey is cooked at the more the honey’s qualities are degraded. With this in mind, it is best to put your honey into warm water or cups of tea just before you drink them.
Cooking with good quality ingredients, in my opinion, is essential for a quality end result. Raw honey has a true honey flavour and makes the world of difference to the end result of a recipe.
How do I substitute honey for sugar in baking?
When substituting honey for sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe. For baking you may want to reduce the oven temperature by a few degrees to prevent over-browning. Reduce any liquid called for by 1/4 cup for each cup of honey used and add 1/2 teaspoon baking soda for each cup of honey used. Because of its high fructose content, honey has higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.
Does honey have an expiry date?
Honey stored in sealed containers can remain stable for decades and even centuries!. For practical purposes, a shelf life of two years is often stated. Properly processed, packaged and stored honey retains its quality for a long time. Honey has even been found in the tombs of Egyptian pharaohs and been tasted by archaeologists and found edible!