Unheated honey is that which is collected from the honeycomb and provided to the consumer exactly as it is produced, without undergoing any processing like most Greek honeys, like ours. The heat treatment of honey destroys most of the nutrients it contains and reduces its nutritional value.
Crystallization is a natural property of honey that does not cause a change in its nutritional and biological value but only in external characteristics such as color and texture. It is a feature of pure and unprocessed honey.
The crystallization of honey is due to the presence of microparticles of dust, pollen and wax in the honey. Factors that accelerate the crystallization process are the content of glucose and water (moisture). The higher the glucose content and the lower the moisture content, the faster the honey crystallizes. Each type of honey has a different crystallization time ranging from 1 to over 24 months.
The process to decrystallize honey is simple. Crystallized honey liquefies in 'ben marie', at 45-50 οC, without losing any of its nutritional value. Alternatively, you can place the jar with the lid open in the oven at 40 degrees.
Although the law stipulates that the label must have an indicative expiration date - usually two years after its production - honey is almost the only food that has no expiration date and can be stored for hundreds of years. Its maintenance in suitable conditions (cool place, without odors, away from light and heat exposure) in combination with its rich antibacterial and antimicrobial action that kills the microorganisms inside make honey "immortal".
One tablespoon of honey contains 60-70 calories
Children under one year of age are not allowed to consume honey. After the age of one, your kids can include it normally into their daily diet. Honey is a super food for your child due to its extremely high nutritional value combined with its natural sweet taste and is an ideal sweetener to replace sugar. You can include it in their breakfast and use it to make healthy desserts to meet your child's needs for something sweet, tasty and nutritious.
The climatic conditions of Greece contribute to the development of a diverse flora with many different species of flowers and trees, from which bees produce honey. In addition, the dry-thermal climate of our country plays a decisive role in the low humidity of Greek honeys in relation to imported honeys. Important can be considered the fact that a large percentage of Greek beekeeping is done nomadically, by transporting bees from place to place, thus utilizing all the flowers. Unlike many foreign countries, Greek honey does not come only from single-flowered crops. Many types of honey are produced in Greece, each with its own identity, aroma and beneficial properties.
Greece is a country with a tradition in beekeeping, from family to family, with love and passion, combining tradition with quality. By buying Greek honey, we can practically support the Greek beekeepers and their families, as well as the effort of young people to engage in beekeeping and stay in their place, continuing the tradition from generation to generation. Our support for Greek honey has beneficial consequences for society, economy and environment.