FAQ

Crystallization is the natural process by which the glucose in honey precipitates out of the liquid honey. Different varieties of honey will crystallize at different rates, and a few not at all. If your honey crystallizes, simply place the honey stick in warm water. Be careful to not boil or scorch the honey. Also, keep in mind that you can eat the honey in a crystallized form since this is its natural state.

Honey comes in many colours and flavours - these are called honey varietals and they are determined by the type of flowers the bees visited for nectar. Some are light and sweet; others are dark and bold.

Honey stored in sealed containers can remain stable for decades and even centuries! However, honey is susceptible to physical and chemical changes during storage; it tends to darken and lose its aroma and flavour or crystallize. These are temperature-dependent processes, making the shelf life of honey difficult to define. For practical purposes, a shelf life up to two years is often stated.

Honey doesn't peek sugar in the blood, but it’s always advisable to check with your physician before consuming Honey.

Honey is not recommended for infants whose immune systems are not fully developed, a process that occurs usually in the first year. Therefore, it is not recommended for children under one year of age.

Honey is natural super food which can be consumed at any time of the day.