We procure honey from our local network of  apiaries. We analyze random samples in our laboratories at all stages, from the hives, to packaging, storing in warehouses and before sending to customers, in order to always be sure of the quality of the product we provide to our customers.

Note: The only certain way to identify natural honey is to test it in accredited laboratories. In this test, various factors of honey such as sucrose, diastase, proline and…. are checked, and from these factors, you can find out whether the honey is pure or not.

Methods such as dissolving honey in water, hanging honey from a height, pouring on a paper, based on the physical properties of honey such as color, aroma, taste… are not valid and do not give correct results.

Natural honey: In the production of natural honey, bees only feed on the nectar of flowers and plants, and humans have no role in its production.

Adulterated honey: There are different types of fake honey: the type where the beekeeper puts a syrup of water and sugar inside or next to the hive to produce more honey. Therefore, instead of traveling long distances to find the nectar of flowers, bees feed on sugar syrup that is easily available to them. Another type of fake honey, which is man-made, is obtained by combining commercial glucose or combining sugar syrup, and sometimes it is mixed with other honeys to produce more honey. Fake honey harms health. So even if you don’t buy from us, for your health, always try to buy honey from reliable sellers.

Raw honey has not been heated or processed in any way. In pasteurization, honey is heated to a high temperature and then quickly cooled.

Pasteurizing honey is not useful and it can destroy the properties of honey. But honey may be pasteurized for 3 main reasons: removing all impurity particles, preventing honey from crystallization, and preventing honey from fermenting.

You cannot realize whether honey is raw or not by its physical properties. The only way to distinguish raw honey is to test it in laboratory. By heating honey, the amount of proline and diastase increases and the amount of HMF decreases.

• Honey should never be given to children under 1 and it’s not recommended for children under 2 years old. That’s because a type of bacteria (called Clostridium) that can be found in honey and causes infant botulism that is a rare but very serious disease affecting the nervous system of infants.
• Honey is a natural carbohydrate sugar that affects blood sugar. Diabetic people can consume less honey according to their blood sugar level, but it is better to consult their doctor before using it as a sweetener. Of course we have special honey for Diabetics people who can consume safely.

Honey for diabetics has less carbohydrates, glucose, fructose and sucrose, and not only does it have no harm to diabetics, but also increases insulin in the body and reduces heart risk in these patients. Also, rubbing diabetic honey on diabetic wounds can be effective in the quick healing of these wounds and even prevent limb amputation in some cases.

Honey is a supersaturated solution. Between 70 to 85% of honey consists of sugar and the rest is water and other substances. Among the 3 sugars in honey, glucose tends to crystallize. So, if honey is placed in special conditions, the glucose in honey will start Honey starts to crystallize. So honey’s crystallization is a natural process and is not a reason of honey is adulterated. Of course, all types of honey, whether natural or fake, may be sugary and it is not possible to judge whether honey is good or bad by crystallization.

Four factors are effective in granulation of honey:

• The higher the glucose amount
• Storing honey in the temperature of 10 to 15 degrees
• The more moisture level of honey
• The presence of impurities in honey. If there are wax particles or impurities in honey, it can create a starting point for crystallization.

• Place your bottle of honey with its lid off inside a pot. Pour warm water (water should not exceed 110º F) into the pan and allow to sit until the honey melts.
• While melting the honey, you can stir it with a dry wooden spoon so that the melting process happens faster.
• After your honey has returned to its normal consistency, remove the bottle from the pan and allow your honey to cool. Tightly seal the bottle and store at cool to room temperature.

• It is recommended to store honey in a glass container or plastic containers for food.
• Never use a metal container to store honey because over time they can cause honey to oxidize.
• Honey should not be stored in the refrigerator or freezer. The best temperature to store honey is room temperature (about 20 to 25 degrees Celsius) and the best place to store it is inside the kitchen cabinets.
• Honey absorbs moisture and, which causes fermentation and its destruction and also absorbs odor. So the place where we put the honey must be dry and away from substances that have a strong smell, such as detergents and…