Raw Honey vs. Regular
Honey is a sweet gift from the hive that is enjoyed for its delicious taste and nutrition. However, not all honey is created equal. If you have shopped for honey in recent years, you were bombarded by a number of labels that proclaim the product is “raw” or “pure”. This can make choosing very difficult. In this article, I will guide you through the marketing label confusion of raw honey vs regular honey.

Unless you are a beekeeper, like me, you may have no idea how complicated honey can be. There are actually many different types of honey with differing tastes. But, marketing campaigns do not make understanding honey any easier.
Defining Raw Honey vs Regular Honey
Honey bees make honey from plant nectar they gather from flowers. All honey made by bees is raw – at least at first.
Raw honey and regular honey differ in important ways, primarily in how they are processed and what nutrients they retain.
What is Raw Honey?
Raw honey is in its purest form-straight from the hive. It has undergone minimal handling or processing. After being extracted from the honeycomb, it is typically strained only to remove large pieces of wax.
When I collect or harvest honey from my hives, straining is accomplished by allowing the honey to drip from the honey extractor through a nylon sieve. Raw honey is never heated or pasteurized.

As a result of minimal processing, it retains all of its natural enzymes, vitamins, minerals, and antioxidants. Raw honey also contains bits of pollen, beeswax, and bee propolis. This gives raw honey its unique flavor and contributes to it nutritional profile.
What is Regular Honey?
The term “regular honey” (store bought honey – commercial honey) is the most common product for sale in the grocery store.
It too begins its journey at the hive, in this way raw honey and regular honey are alike. However, most jars of regular honey go through a series of processing steps before it reaches the grocery shelves.

Common Processing Methods
The time between honey leaving the hive and reaching you can be several months. It is natural for honey to crystallize or solidify over time.
To slow or prevent crystallization, most honey packers perform ultra-filtration and sometimes pasteurization.
As honey is extracted from the comb (separating liquid from wax) and moved through the commercial bottling process it is subjected to intense filtration under pressure.
Also, it is often warmed or heated to facilitate the process. Some natural enzymes found in raw honey are sensitive to heat and may be damaged by heating.
Pasteurization
Some commercial honey is “pasteurized” – subjected to higher temperatures. The heat used during pasteurization kills naturally occurring yeasts and other substances that might contribute to spoilage and honey crystallization. This can be beneficial to consumers – especially those with weakened immune systems.
But, the downside of pasteurization is that the process which kills the bad things – also kills some of the good yeast cells and damages nutrients.
The end result of regular honey processing is a product that will look nice on the shelf for a long time. With a longer shelf life and more uniform appearance, it is convenient and widely accessible.

Key Differences Between Raw Honey and Regular Honey
When we compare raw honey and regular honey several differences emerge:
- processing methods
- texture and taste
- nutritional differences
Processing/Filtration
Raw honey: Undergoes minimal processing or not pressurized filtration and no hear. It is mainly your friendly neighbor beekeepers who sell honey in the most natural, raw state. Though you can find raw honey in the stores.
Regular honey: Honey jars that are not labeled as raw are usually subjected to intense filtration and heating. Pollen particles, bits of wax, propolis and other naturally occurring substances are removed to product a nice product.
Texture & Taste
Raw Honey: In raw honey, you will notice a wide range of honey colors and tastes. This reflects the many different floral nectar sources used by the bees to make it. Color and flavor will vary greatly from jar to jar.
In my apiary, it is not unusual to have different colors of honey produced by the same hives at the same times of year. In general, light colored honey has a milder taste while the darker varieties are more bold.
But, you can’t rely on color alone. What about the unusual colors such as purple honey – produced in parts of North Carolina.
Regular Honey: Commercial honey is often presented with a more uniform color and flavor. Larger amounts of collected honey are blended together to give a product that consumers expect from any particular brand.
If you consistently buy a particular brand that always looks and tastes the same – that is a blended honey. And, that is perfectly okay – it is not a bad thing but rather the way a larger producer has to operate.

Nutritional Differences
The nutritional value of honey or raw honey is a topic often debated. While it is certainly a wonderful natural sugar, not all researchers agree on its contribution to good human nutrition.
As a beekeeper, not a nutritionist or doctor, I believe that minimal processing has to be the ideal. But, that does not mean that regular honey is not delicious and nutritious too.
Raw honey: Retains all potential nutrients due to minimal filtering and no heating. This is why it is associated with health benefits such as its antibacterial and anti-inflammatory properties
Regular honey: Commercial honey is a beautiful product but it may lose some of its beneficial nutrition. Honey that is forced through fine filters under pressure will not contain bits of bee pollen that some people believe are beneficial.
Can Honey be Pure but not Raw?
Absolutely, just because honey is not raw does not mean it is not pure. Pure honey is a product that has no additives – the jar only contains bee honey.
No corn syrup, other sweeteners, etc can be present in pure honey. But, if it has been exposed to intense filtration or heat – it is no longer considered to be raw.
How to Tell if Your Honey is Raw or Regular
- read the labels for honey and understand what they mean
- ingredient label should contain only one word – honey
- just for fun – here are a couple of ways to check for pure honey (Not sure I believe them all)
- some people believe honey production is cruel – but you will find some vegans that eat honey
- organic? what does it really mean?

Organic Honey Certification
Organic honey is an official label. The USDA regulates this certification of organic livestock practices. The certification process is rather expensive – often too much of a cost for small producers. Most beekeepers do not make a lot of money or profit on their hobby.
Also, honey bees can travel several miles to forage for nectar. I’m not sure how organic producers tell the bees where to go. My bees never listen to me when I tell them to fly in a certain direction.
Which Honey is Right for You?
In most situations, both raw honey and regular honey can be used interchangeably, They are wonderful natural sweeteners – suitable to use on the table or in your favorite honey recipes.
There are many ways to use honey beyond food: a home remedy for seasonal allergies, indigestion and even wound care. If I am making my honey aloe burn salve (or something similar)- I use raw honey to reap any potential health advantages.
However, if you are whipping up a bunch of diy honey straws or sticks to take on your backpacking trip – it likely doesn’t matter which honey you choose. Either will give you a natural energy boost.
FAQs
The main difference between raw honey and regular honey is the amount of filtration and heat it is exposed too. Raw honey has minimal handling during processing.
Raw honey is often considered a more nutritional alternative due to natural enzymes and antioxidants – as well as pollen grains. However, this is a topic often debated in medical circles.
Yes, with a few exceptions, raw honey will crystallize over time. Some varieties will change form in a few weeks while other varieties may take years to become semi-solid.
Pasteurization is employed in some commercial honey to prevent crystallization, improve shelf stability, and create a uniform product.
Yes, both regular and raw honey can be used in baking and other food recipes.
Final Thoughts
Don’t be afraid to try honey. This product from honey bees is truly an interesting experience. For the rawest experience, be sure to try eating raw honeycomb – it is my favorite. Sometimes when working in my beehives – I break off a little piece for a snack. It’s only fair – I do a lot of work for those girls!