Demystifying the Definition of “Raw” Honey

Demystifying the Definition of “Raw” Honey

When consumers want to purchase honey that isn’t over-processed, they often look for honey that’s labeled “raw.” But what does it mean for honey to be raw anyway? Before you grab the first jar of raw honey you can find, it’s important to have a good understanding of what constitutes raw honey, and what separates it from other types of honey.


Raw honey is, in the simplest terms possible, a type of honey that has not been heated to the point of pasteurization.

It’s important to note that all honey is heated to some degree by bees inside their hives. The temperature of the average hive sits at around 95 degrees Fahrenheit; warm enough to keep bees comfortable, but not so warm that the enzymes in their honey start to die. This is the temperature at which honey retains its optimal nutritional value. Once honey is heated to its pasteurization point—around 145 degrees Fahrenheit—it is no longer considered to be raw.

In some cases, you can tell whether or not honey is raw based on its texture.

Unfiltered honey, which contains pollen grains and beeswax, is typically unpasteurized (raw) as well. This type of honey is more opaque and viscous than the honey you usually find in a grocery store. Keep in mind that clear, filtered honey can also be raw, though, as filtering and pasteurization are two separate processes.

At Marshall’s Farm, all of the honey we sell is raw, unfiltered and certified kosher. You can even search for all-natural wildflower honey based on the region in which it was harvested! To learn more about any of the honey products we offer at Marshall’s Farm, feel free to give us a call or contact us online today.

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