About honey use

1) Crystallization : Blossom honey after a certain period of time from harvest tends to crystallize. The time period depends on the kind of the blossom and in fact the rate of glucose to fructose. On the contrary honeydews never crystallize and they are naturally set. However crystallization is a natural procedure, which has no impact on honeys nutritional properties.

 In the event the honey that you bought was already crystallized or crystallized later on, we recommend that you use the “Ben Marie” method in order to bring honey to a liquid condition. This method involves indirect and very mild heating of honey so as to avoid a thermal impact on quality. You can achieve this by putting a pan with your honey in another bigger pan with hot water under low gas heating. You keep stirring the honey by using a wooden spoon till liquid.

 2) Infants under 18 months old must not be fed on honey because there is a danger of allergy development.

 3) “Little beekeeper” honey has typically an expire date (that is applied by low), however technically as raw honey because of its low moisture level it is imperishable. Note that honey should not be kept in the fridge.

 4) Honey can substitute table sugar in cooking to a large extend , however when it is cooked it does not fully maintains its nutritional value, therefore it is best to be used as a raw ingredient together with other ingredients such as yoghurt, tachini (sesame paste), bread, porridge etc.