Frequently Asked Questions

  1. What is "raw" honey?  Much of the honey sold in grocery stores has been heated to 160 degrees F or higher (for pasteurization) and has also been filtered using fine mesh/high pressure filtration. This produces a very clear and very boring honey. Nutritionally, this form of overprocessed honey is similar to refined, white sugar. Raw honey, on the other hand, is bottled with minimal processing. As a result, raw honey retains all of the good stuff collected by the hardworking honeybees -- pollen, enzymes, antioxidants, phytonutrients, vitamins and minerals. We gently warm the honey to around 105 degrees F to facilitate bottling, and we use only minimal straining to remove bits and pieces of beeswax and assorted bee parts. The end result is a premium, all natural, raw honey with an exceptional flavor profile. Our raw honey is as close as you can get to reaching into a beehive and scooping out a handful of golden goodness.
  2. Does raw honey help with seasonal allergies? The medical literature on this question is mixed, and we cannot offer any medical advice. All we can say is that many of our customers report significantly reduced allergy symptoms by eating raw honey on a regular basis. This is an actual quote from a customer (received in May 2013): "I take tupelo honey every day for allergies and have not sneezed from hay fever or been unable to breathe for a couple of years! Plus it just tastes so good!"
  3. What is the nutritional content of raw honey? Nutritional content will vary between honey varieties, and even between the same honey type produced in different locations. On average, 1 tablespoon of raw honey contains the following:                                                       
  4. Why shouldn't you feed raw honey to infants under 1 year old? Raw honey may contain botulism spores, for which children under 1 year old have not developed internal defenses. Infant botulism is a rare but serious form of food poisoning. 
  5. Why does honey crystallize? Crystallization (also called sugaring) is a natural process. It does not mean that the honey has "gone bad" -- it has merely changed form (kind of like water and ice). Any raw honey with a higher ratio of fructose to glucose sugars will resist crystallization. Honey varieties that are resistant to crystallization include tupelo, sage and holly. Honey varieties such as cotton, orange blossom and wildflower are likely to crystallize after a few months. If your honey starts to form crystals, just put it in a pan of hot water and shake the bottle every few minutes until the honey has re-liquefied. You may need to re-heat the water more than once before the sugar crystals are fully dissolved.
  6. Is your honey "pure" tupelo? While we sell 100% raw honey, it is impossible to tell the bees where to go when they are out foraging for nectar and thus it is impossible to get 100% pure tupelo. If anyone tells you otherwise, they are telling "stories." Over the years, our tupelo honey has ranged from 70% to 95% tupelo content. Anything less than 85% tupelo content may form sugar crystals at the bottom of the jar or bottle. It is actually the non-tupelo portion of the honey in the container that is sugaring.