High quality honey — which is minimally processed, unheated, and fresh — contains many important bioactive plant compounds and antioxidants, such as flavonoids and phenolic acids. Darker varieties tend to offer more antioxidants than lighter varieties.
Did you know? That light-colored honey is milder in taste and dark-colored honey is stronger.
Did you know? Honey naturally crystallizes; this process happens in raw unpasteurized honey. The crystallization of honey does not mean it has gone bad, and the honey is still safe to eat. You can un-crystalize it by putting your jar in a pot of water and heating it just long enough to return to its liquid form.
September is significant for honey producers as it is the month that marks the end of the honey collection season for many beekeepers in the United States. Support the beekeepers and the honeybees, as both work hard to make the products that you all love, Honey and Beeswax.
If you would like to read more about the benefits of high-quality honey follow this link: https://www.healthline.com/nutrition/10-benefits-of-honey