Pure Raw Honey- Unpasteurized, Unprocessed, and Unheated. No added artificial flavour,No added sugars, No additives or colours.
The Korku are an Adivasi ethnic group predominantly found in the Melghat Tiger Reserve of Maharashtra and nearby geography of Central India. Wardha based CBEED (Centre For Bee Development) provides training to the Korku youths who collect honey from the Giant Bee Hives in a natural & non-violent way. These Bee hives are created by the wild Bees and are 6 feet and larger at times that’s why called the Giants. This technic of collecting honey at night wearing special protective dresses yields honey volume 3-4 times from the same Bee hive.
This honey is primarily filtered & collected in a large pot, is not cooked at high temperature like all other processed honeys instead its just micro-filtered further and bottled. Its Raw & un-cooked hence as a natural tendency gets crystalises some times particularly the lot collected post winter bloom.
The crystallization of honey is little understood by the consuming public. Many assume that crystallized honey is adulterated or ‘spoiled.’ This is not so.
The crystallization process is natural and spontaneous. Pure, raw and unheated honey has a natural tendency to crystallize over time with no effect on the honey other than color and texture. What’s more, the crystallization of honey actually preserves the flavor and quality characteristics
Some honeys crystallize uniformly; some will be partially crystallized and form two layers, with the crystallized layer on the bottom of the jar and a liquid on top. And crystallized honey tends to set a lighter/paler color than when liquid. This is due to the fact that glucose sugar tends to separate out in dehydrating crystals form, and that glucose crystals are naturally pure white. Darker honeys retain a brownish appearance.
LEARN MORE ABOUT RAW UNCOOKED HONEY
Hungry for more chemistry? Honey is a highly concentrated sugar solution. It contains more than 70% sugars and less than 20% water. This means that the water in honey contains more sugar than it should naturally hold. The overabundance of sugar makes honey unstable. Thus, it is natural for honey to crystallize since it is an over-saturated sugar solution.
The two principal sugars in honey are fructose (fruit sugar) and glucose (grape sugar). The content of fructose and glucose in honey varies from one type of honey to the other. Generally, the fructose ranges from 30- 44% and glucose from 25- 40%. The balance of these two major sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly. What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid.
When glucose crystallizes, it separates from water and takes the form of tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized.
Bottom line? Crystallization of honey is a gift of nature.
Honey is used for cough, asthma, and hay fever. It is also used for diarrhea and stomach ulcers caused by infection with Helicobacter pylori (H. pylori) bacteria. Honey is also used as a source of carbohydrate during vigorous exercise.
and diabetic foot ulcers. Topical use of honey has a long history. In fact, it is considered one of the oldest known wound dressings. Honey was used by the ancient Greek physician Dioscorides in 50 A.D. for sunburn and infected wounds. Honey’s healing properties are mentioned in the Bible, Koran, and Torah.
In foods, honey is used as a sweetening agent.